In a medium bowl, combine the all-purpose flour, granulated sugar, cornstarch, and salt. Whisk until evenly mixed and airy.

Cut cold unsalted butter into small cubes and incorporate them into the dry mixture using a pastry cutter until resembling coarse sand.

Gently fold in the chopped dried cranberries and orange zest until evenly distributed, forming a soft dough.

Transfer the dough onto parchment paper and knead gently. Roll into a rectangle approximately 4x12 inches.

Wrap the shaped dough in parchment and refrigerate for about 20 minutes.

Preheat the oven to 325°F (163°C) and line a baking sheet with parchment paper.

Slice the chilled dough into uniform sticks about 1 inch wide and place them on the prepared baking sheet.

Bake for 20 minutes or until lightly golden around the edges.

Allow the cookies to cool on a wire rack, then drizzle with the glaze made from powdered sugar and orange juice.