In a small bowl whisk together salt and all-purpose flour. Set aside.
In the bowl of a stand mixer combine butter, sugar, vanilla, orange zest.
With the paddle attachment beat on med high for about 5-7 minutes.
On low speed add flour/salt in two-three additions.
Stir in cranberries. Give one more final mix to incorporate.
Once everything incorporated transfer the dough onto parchment paper.
Using your hands form a log about 2” thick.
Wrap the log into parchment paper and refrigerate for several hours or overnight.
Dough will firm up.
With a sharp knife cut the cold dough log into slices. About ¼ “thick.
Spacing at least 1” apart place cookies onto the baking sheet lined with parchment paper.
Bake at 350 F for about 15 minutes or until golden in color.
Let cool.
Store in an airtight container for about a week.
To add garnishing, I sprinkle with some extra orange zest and/or coarse sea salt.