Preheat oven to 350 degree. Using a Microplane grater, finely grate the zest of the orange, and set aside. Be sure to save a teaspoon for the glaze.
In a bowl of a mixer (or by hand), mix all the cookie ingredients together minus the cranberries and orange juice.
Add enough fresh orange juice just to bind the dough, it should press together easily.
Fold in the chopped cranberries.
Using about 1.5 tablespoons of dough, place cookies a couple inches apart on a cookie sheet lined with parchment or a baking mat. 12 cookies per cookie sheet.
Bake in a preheated oven for 8-10 minutes, until cookies are turning just golden on the edges. Remove and let cool for 5 minutes or so to firm up a bit before transferring to a cooling rack to cool completely.
Prepare the cream cheese glaze by blending all ingredients in your small blender cup, food processor, or in mixer. Be sure it is well blended. Only add enough orange juice to thin to a drizzle consistency.
Once cookies are fully cool, use a spoon to scoop up some glaze and hold it straight up and down so the glaze drizzles off the spoon tip, swirling the glaze around as it drops!
Recipe via tessadomesticdiva.com