In a large mixing bowl, combine all-purpose flour, granulated sugar, cornstarch, and salt. Whisk to distribute evenly.

Cut in cold, cubed unsalted butter until the mixture resembles wet sand.

Gently fold in chopped cranberries and orange zest until evenly mixed.

Shape the dough into a rectangle measuring approximately 4x12 inches. Wrap in plastic wrap and freeze for 20 minutes.

Preheat your oven to 325°F (160°C). Remove the dough from the freezer and slice into 24 equal sticks.

Line a baking sheet with parchment paper and arrange the cookie sticks. Bake for 20 minutes until edges are lightly browned.

Allow cookies to cool for 5 minutes, then transfer to a wire rack. Prepare glaze by mixing powdered sugar and orange juice, then drizzle over cooled cookies.