In a large mixing bowl, beat the softened butter and sieved powdered sugar together for 2–3 minutes until light and creamy.

Add the vanilla extract and beat until well combined.

Mix in the freshly grated orange zest and beat briefly until fragrant.

Sieve together the all-purpose flour and salt, reserving 1 tablespoon of the flour. Add the remaining flour mixture to the butter mixture and beat just until combined, then switch to a spatula.

Toss the dried cranberries and chopped nuts (if using) with the reserved tablespoon of flour to coat them lightly.

Gently fold the cranberries and nuts into the dough using a spatula until evenly distributed and the dough comes together.

Cover the dough and chill in the refrigerator for 10–15 minutes to make it easier to handle.

After the first chill, use an cookie scoop, or portion about 25 g each, to shape the dough into small balls. Place them on a parchment-lined baking tray.

Chill the shaped dough balls again for 30 minutes to help them retain their round shape during baking.

Meanwhile, preheat the oven to 180°C (350°F) and line a cookie sheet with parchment paper.

Bake the cookies for 11–13 minutes, until the bottoms are lightly golden while the tops remain pale.

While still warm, roll the cookies in sieved powdered sugar and transfer them to a cooling rack.

Once completely cooled, roll the cookies in powdered sugar again for a classic snowy finish