In a small bowl, stir flour and baking powder and set aside.

In large bowl, combine salted butter and icing sugar.

Using an electric mixer, mix butter and sugar on low speed for 1 minute until combined.

Increase speed on electric mixer to medium speed for 5 minutes until butter and sugar mixture is lighter in color and fluffy in texture.

Mix vanilla and orange zest into butter sugar mixture.

Add flour, baking powder and dried cranberries to the butter sugar mixture.

On electric mixer on medium speed, mix all cookie ingredients until combined. Dough will appear as small clumps unless pinched or pushed together.

Divide dough onto 2 sheets of ~10”x10” wax paper. Push dough together into a 1.5” wide log and roll wax paper around to make a cylinder/ log shape. Place into fridge to chill dough for 2+ hours or into freezer for 20 minutes.

When ready to bake, preheat oven to 350F.

Remove wax paper and slice dough into ¼ to ½ inch slices and lay on parchment laid baking sheet.

Bake for 10-12 minutes until edges begin to brown. Allow to cool on baking sheet.