Cranberry Orange Icebox Cookies

Enjoy a buttery shortbreadlike cookie flecked with chewy dried cranberries and fragrant orange zest. Drizzle on an easy 2ingredient orange glaze for a flavorful finishing touch. Make sure you have a citrus juicer and zester.
Ingredients
34 cup 12 Tbsp 170g unsalted butter softened to room temperature
23 cup 133g granulated sugar plus more for rolling
1 large egg at room temperature
1 teaspoon pure vanilla extract
2 cups 2 Tablespoons 265g allpurpose flour spooned leveled
14 teaspoon salt
2 Tablespoons 30ml orange juice
1 teaspoon orange zest
34 cup 100g very finely chopped dried cranberries such as Craisins
optional coarse sugar for rolling such as this sparkling sugar
Icing
1 cup 120g confectioners sugar sifted
2 Tablespoons 30ml orange juice
optional more orange zest
Instructions
In a large bowl using a handheld mixer or stand mixer fitted with a paddle attachment beat the butter and granulated sugar together on mediumhigh speed until combined and creamy about 2 minutes. Beat in the egg and vanilla extract on high speed. Scrape down the sides and up the bottom of the bowl as needed and continue to beat until fully combined. Add the flour and salt and beat on low speed until combined. Finally beat in the orange juice orange zest and dried cranberries until just combined. The cookie dough will be thick and slightly sticky.