In a large mixing bowl, cream together the softened butter and 3/4 cup powdered sugar until light and fluffy. Mix in the vanilla extract and orange zest.

Gradually add the all-purpose flour and salt to the butter mixture, mixing until just combined. Do not overmix.

Fold in the chopped dried cranberries until evenly distributed throughout the dough.

Turn the dough out onto a piece of plastic wrap. Form the dough into a log shape, about 2 inches in diameter. Wrap tightly and refrigerate for at least 2 hours, or until firm enough to slice.

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

Once chilled, unwrap the dough log and slice it into 1/4 inch thick rounds. Place the cookie rounds on the prepared baking sheets, spacing them about 1 inch apart.

Bake in the preheated oven for 12-14 minutes, or until the edges are just starting to turn golden. Be careful not to overbake.

Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

If desired, whisk together 1 cup powdered sugar with enough orange juice to make a thick but pourable glaze. Drizzle the glaze over the cooled cookies.

Allow the glaze to set before serving or storing.

Once the cookies are completely cool (and the glaze has set, if used), serve them immediately or store them in an airtight container for up to a week.