Begin by roughly chopping fresh cranberries and setting them aside. In a food processor, cream together the unsalted butter, granulated sugar, and orange zest until light and fluffy, about 2-3 minutes.

Gradually add the all-purpose flour and pure vanilla extract, pulsing until it forms a large clump. Gently fold in the chopped cranberries.

Turn the dough out onto a lightly floured surface, kneading gently until cohesive. Form into a log shape, approximately 10-12 inches long, and wrap tightly in plastic wrap. Chill for at least 3 hours, or overnight.

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Slice the chilled dough into rounds, about ⅓ inch thick, and space them on the baking sheet.

Bake for 10-12 minutes, until the edges are lightly golden. Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack.