In a large mixing bowl, combine all-purpose flour, granulated sugar, cornstarch, and salt. Mix in cold, cubed unsalted butter until the mixture resembles wet sand.

Gently fold in the chopped fresh cranberries and orange zest into the dough mixture, then knead gently until a cohesive dough ball forms.

Roll the dough into a 4x12-inch rectangle between two sheets of parchment paper. Slide the rolled dough onto a baking sheet and place it in the freezer for about 20 minutes.

Preheat your oven to 325°F (160°C). Remove the dough from the freezer and slice it into 24 equal sticks, then arrange them on a lined baking sheet.

Bake for about 20 minutes until the edges are lightly browned. Allow to cool on a wire rack for about 5 minutes.

Prepare the glaze by mixing powdered sugar with orange juice until smooth. Drizzle the glaze generously over the cooled cookies.