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

Mix in the pure vanilla extract.

Gradually add the all-purpose flour and salt, mixing until a soft dough forms. Be careful not to overmix.

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

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

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

Slice the chilled logs into 1/2 cm thick rounds. Place the sliced cookies on the prepared baking sheets, leaving space between them.

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

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