1. Cream the Butter and Sugar:

1. In a large mixing bowl, beat the softened butter and powdered sugar together until light and fluffy, about 2-3 minutes.
2. Mix in the vanilla extract and orange zest until combined.

2. Add the Dry Ingredients:

1. Gradually add the flour and salt to the butter mixture, mixing until just combined.
2. Fold in the chopped dried cranberries.

3. Shape the Dough:

1. Divide the dough in half and shape each portion into a log about 2 inches in diameter.
2. Wrap the logs tightly in plastic wrap and refrigerate for at least 2 hours, or until firm.

4. Preheat the Oven:

1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.

5. Slice and Bake:

1. Remove the dough logs from the refrigerator and slice into 1/4-inch thick rounds.
2. Arrange the slices on the prepared baking sheets, spacing them about 1 inch apart.
3. Bake for 12-15 minutes, or until the edges are lightly golden.

6. Cool and Serve:

1. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
2. For a festive touch, roll the edges of the cookies in granulated sugar before baking, or drizzle with an orange glaze after cooling.