Zest 2 medium oranges.
Combine the orange zest and 1 Tablespoon of sugar in a bowl, then set aside.
Add the dried cranberries with 2 Tablespoons of sugar to a food processor.
Pulse to chop into small pieces, but not completely ground. Set aside.
Cream the butter in a large bowl, then add in the set aside orange zest and dried cranberries mixtures.
Gradually add in the powdered sugar, beating until well blended.
Slowly add in the flour until combined.
Press the cookie dough into a sheet pan lined with parchment paper. You may not fill the entire pan, so press the dough into one end to square it up and press out until all the batter is about 1/4” thick.
Optional: Add a layer of parchment paper on top of the cookie dough and roll a rolling pin over it to smooth out the dough.
Prick the dough all over with a fork.
Chill for at least 30 minutes in the refrigerator.