To Make the Cookies:
In a large mixing bowl fitted with a paddle attachment, combine flour, sugar, cornstarch, and salt.
Add the cold butter cubes and mix on low speed until the mixture resembles wet sand and clumps together when squeezed.
Stir in the finely chopped cranberries and orange zest until evenly distributed.
Turn the dough out onto a piece of parchment paper or a silicone mat. Knead briefly into a smooth ball, then place another sheet of parchment on top and roll out to a 4×12-inch rectangle.
Freeze the dough for 20 minutes to firm up.
Preheat the oven to 325°F (163°C). Cut the dough into 24 sticks and arrange on a baking sheet lined with a silicone mat.
Bake for about 20 minutes, or until the edges start to lightly brown. Reshape the cookies while still warm if necessary.
Let the cookies cool on a wire rack.
To Make the Orange Glaze:
In a small bowl, whisk together powdered sugar and orange juice until smooth.
Drizzle the glaze over the cooled cookies using a pastry bag or a squeeze bottle.