Whisk Dry Ingredients: In a medium bowl, whisk together the flour and salt. Set aside.

Cream Butter & Sugars: In a stand mixer or using a hand mixer, cream the softened butter, granulated sugar, confectioners’ sugar, and orange zest for about 1½ minutes. Avoid overmixing.

Add Yolks & Vanilla: Blend in the egg yolks and vanilla extract until fully incorporated.

Form the Dough: Gradually mix in the flour mixture until a soft dough forms. Do not overwork the dough.

Fold in Cranberries: Stir in the chopped dried cranberries until evenly distributed throughout.

Shape and Chill: Divide the dough into two logs about 8 inches long and 1¾ inches in diameter. Wrap tightly in plastic wrap and chill for at least 2 hours or up to 5 days.

Preheat Oven: Preheat your oven to 325°F (163°C). Line baking sheets with parchment paper.

Slice and Arrange: Slice dough into ⅓-inch thick rounds using a sharp serrated knife. Place 1 inch apart on prepared baking sheets.

Sugar Sprinkle: Sprinkle tops of the cookies with a little sugar before baking.

Bake:

• For crisp cookies: bake for about 13 minutes until the edges are golden.

• For softer cookies: bake for about 12 minutes and remove before the edges begin to brown.

Cool and Garnish: While still warm, sprinkle with more sugar and optional orange zest. Let cool on the baking sheet for 3 minutes before transferring to a wire rack to cool completely.