In the bowl of an stand mixer, add the softened butter and sugar. Cream together until light and fluffy. Add the flour and mix just until combined,
Finely chop the cranberries (I used a food processor) and zest the orange. Fold in by hand or your mixture will turn pink.
Using parchment to help you, form into a log. Once rolled, twist the ends and smooth out the parchment. Chill for at least one hour or up to overnight.
Preheat oven to 350 degrees and line a baking sheet with parchment or a silicone mat.
Using a sharp knife, cut into 1/4" slices and place onto prepared baking sheet.
Bake for 12-15 OR until the edges and bottom are golden. Do not underbake. They will still be soft and firm up a bit as they cool. They are a tender, not crisp, cookie.