• Preheat oven to 350 degrees. Line two baking sheets with parchment paper or lightly spray with nonstick spray. Set aside.

Prepare Cookies:

• Place walnuts in a medium frying pan over medium heat. Cook until lightly toasted, stirring frequently and watching closely.
• Transfer nuts to a cutting board. Let cool, then chop.
• Meanwhile, use stand mixer to cream together butter, brown sugar, and salt until light and fluffy.
• Mix orange zest and vanilla extract into butter mixture.
• Add flour to butter mixture in two batches.
• Stir walnuts and cranberries into dough, mixing until just combined.
• Roll 1 tablespoon dough into a ball. Place on baking sheet, then flatten (using fingers) to about ½-inch thick. Repeat with remaining dough, placing cookies about 1-inch apart on pan.
• Bake cookies just until lightly browned on bottom, about 10 to 12 minutes. Let cookies rest on baking sheet for 5 minutes, then transfer to a baking rack to cool completely before decorating.

Prepare Glaze:

• Combine powdered sugar and orange juice in a small bowl, mixing until smooth.
• Place baking rack over baking sheet, then place cookies on top. Drizzle glaze over cookies using a decorating bulb, spoon, pastry bag, or zip top bag with corner snipped off.
• Let glaze set, then transfer cookies to an airtight container to store. Enjoy!