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PdfCream butter and sugar on medium-high speed until light and fluffy, about 4 – 6 minutes. Add vanilla, orange and lemon zest and beat until combined.
In a medium bowl, whisk flour with salt. Add to butter mixture and beat until just combined.
Place cranberries in bottom of food processor and pulse a few times until chopped into pea size pieces. Or use a sharp knife to chop. Fold cranberries into cookie dough until equally dispersed.
Form dough into two 3 x 6 loaves, wrap in plastic and chill for at least 1 hour.
Preheat oven to 350°F. Line baking sheet with parchment or silicone mat.
Slice dough into ½-inch slices. Arrange slices on baking sheet 1-inch apart. Bake until firm but not browned, 8 – 10 minutes. Transfer to wire rack to cool.