1. Cream the softened butter and powdered sugar until light and fluffy.

2. Mix in the orange zest and vanilla extract until evenly distributed.

3. Whisk together flour cornstarch and salt, then gradually add to the butter mixture until just combined.

4. Form the dough into a ball, wrap in plastic wrap and refrigerate for 30 minutes.

5. Preheat oven to 350°F and line a baking sheet with parchment paper.

6. Roll chilled dough into 1 inch balls and place on the baking sheet.

7. Press a small indentation into the center of each ball using your thumb or a spoon.

8. Fill each indentation with a small spoonful of cranberry jam without overfilling.

9. Bake for 12 to 14 minutes until the edges turn light golden and centers remain soft.

10. Allow cookies to cool on the baking sheet for 5 minutes then transfer to a wire rack to cool completely.