In a large bowl, cream the butter, sugar, and orange zest together until light and fluffy.

Mix in the vanilla extract.

Gradually add the flour and salt, mixing until a soft dough forms—be careful not to overmix.

Fold in the chopped cranberries evenly.

Divide the dough into two logs (about 5 cm wide), wrap them tightly in plastic wrap, and chill for at least 2 hours or until firm.

Preheat the oven to 160°C (325°F). Line baking sheets with parchment paper.

Slice the logs into 1/2 cm thick rounds. If desired, roll the edges in sugar.

Place the cookies on the baking sheet with space in between each one.

Bake for 12–15 minutes or until the edges are just turning golden.

Cool on the tray for 5 minutes, then transfer to wire racks.

Store in an airtight container.