Whisk flour and salt together in a bowl.

Cream the butter, sugars, and zest together in a stand mixer fitted with the paddle attachment (or with a hand mixer) for 1 ½ minutes.

Mix in the egg yolks and vanilla until combined.

Mix in the flour and salt just until combined.

Mix in the dried cranberries.

Roll the dough into 2 equally sized logs, about 8 inches long and 1 ¾ inches in diameter. Wrap it up tightly in plastic wrap and chill for at least 2 hours and up to 3-4 days.

When you’re ready to bake, preheat the oven to 325° F and put the rack in the middle.

When the oven is ready, slice the cookie dough into about ⅓ inch circles. Use a sharp, serrated knife and a gentle sawing motion to slice through the dough cleanly.

Put the cookies about 1 inch apart (they won’t really spread) on a parchment lined baking sheet. Sprinkle them with a little sugar.

For best results, bake one sheet at a time until the bottom edges are just turning golden for a crisper cookie, about 13 minutes.

For a softer cookie, pull them out when the cookies are set but not yet turning golden on the bottom edges, about 12 minutes.

Sprinkle the cookies with a little sugar again as soon as they come from the oven for extra sparkle.

Let the cookies cool for 3 minutes on the baking sheet, then carefully move to a cooling rack.

I like to sprinkle them with freshly grated orange zest before serving.