Finely chop your cranberries in a food processor, then put the cranberries in a small bowl and set aside.
Add the butter, sugar and orange zest to the food processor and cream together until well combined.
Add the flour and vanilla to the food processor and pulse just until the ingredients are incorporated. The dough will be crumbly.
Add the dough to the cranberries and gently fold them in until they are distributed.
Place the dough on a floured surface and knead it with your hands until no longer crumbly.
Form the dough into a 10-12 inch log. Wrap the log tightly in plastic wrap. Chill the dough for 2 hours, up to overnight.
Preheat the oven to 350 and line a cookie sheet with parchment paper. Slice the dough into slices (I cut mine to be about 1/3" thick) and place each slice on the cookie sheet. Bake for 12-15 minutes, or until the edges start to turn golden.
Meanwhile, make the glaze by mixing all the glaze ingredients together by hand until smooth, adding more half-and-half if a thinner glaze is desired.
Let the cookies cool on the baking sheet for 3-5 minutes, then transfer them to a cooling rack. The cookies will firm up as they cool. Drizzle the glaze over the cookies, add 2-3 sugared cranberries, serve and ENJOY!