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.

Let cool.

Store in an airtight container for about a week.