In a large mixing bowl, combine the powdered sugar and fresh orange zest. Use your fingertips to rub the zest into the sugar for 60 seconds until fragrant and vibrant orange (this releases the essential citrus oils directly into the sugar!).

Add the softened butter to the bowl. Beat with a hand mixer or stand mixer on medium speed for 2 minutes until creamy and pale.

Beat in vanilla extract, almond extract, and fine sea salt.

Whisk all-purpose flour and cornstarch together. Add to the butter mixture on low speed, mixing just until soft dough forms. Fold in the chopped dried cranberries until evenly distributed.

Shape dough into a 2-inch diameter log on plastic wrap. Roll tightly, smoothing edges into a neat cylinder. Chill in the refrigerator for at least 1 hour (or up to 3 days) until firm.

Preheat oven to 350°F (175°C). Line two large baking sheets with parchment paper.

Using a sharp chef's knife, slice the chilled log into ⅓-inch thick rounds. Place on baking sheets 1.5 inches apart.

Bake for 12 to 15 minutes, until cookies are set and bottoms are very pale golden (do not over-bake; tops should stay pale ivory). Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

In a small bowl, whisk powdered sugar and fresh orange juice until smooth and pourable.

Drizzle glaze over cooled cookies with a fork or spoon. Garnish immediately with fresh orange zest curls and sparkling sugar. Let glaze set for 15 minutes before serving!