In a large mixing bowl, combine 1 ¼ cups all-purpose flour, ⅓ cup granulated sugar, 1 tablespoon cornstarch, and ¼ teaspoon salt. Mix well until evenly distributed. Add 1 stick of cold, cubed unsalted butter and use your fingers or a pastry cutter to blend until the mixture resembles wet sand, about 3 minutes. Finally, stir in ¼ cup finely chopped fresh cranberries and ½ tablespoon orange zest until just combined.

Transfer the mixture onto a sheet of parchment paper, and knead it gently into a smooth ball. With a rolling pin, roll the dough into a rectangle approximately 4x12 inches thick. Once shaped, wrap the dough in the parchment paper and place it in the freezer for 20 minutes.

Preheat your oven to 325°F (163°C). Once mixed dough is firm, remove it from the freezer and cut it into 24 stick shapes. Arrange the sticks on a baking sheet lined with a silicone mat, ensuring they are evenly spaced. Bake in your preheated oven for about 20 minutes.

After baking, allow the cookies to cool completely on a wire rack. Meanwhile, prepare the glaze by combining ⅔ cup powdered sugar with 3 teaspoons of orange juice until smooth. Once the cookies are cooled, drizzle the glaze over the top of each cookie.