1. Cream the butter and sugar together until light and fluffy.

2. Beat in the vanilla extract and grated orange zest until combined.

3. Whisk the flour and salt in a separate bowl, then gradually mix into the butter mixture until just combined.

4. Wrap the dough in plastic and chill for 30 minutes.

5. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

6. Roll tablespoon sized portions of dough into balls and place them on the prepared sheet.

7. Press each ball gently with your thumb to form a small well.

8. Spoon cranberry jam into each indentation without overfilling.

9. Bake for 12 to 14 minutes until edges are lightly golden.

10. Let cookies cool on the baking sheet for a few minutes before transferring to a wire rack.

11. Whisk powdered sugar, orange juice, and orange zest to a smooth glaze consistency.

12. Drizzle or fill each cooled cookie with the orange glaze and allow it to set before serving.