Orange Cranberry Shortbread Cookies

INGREDIENTS

For the Shortbread:

1 cup

unsalted butter, room temperature

3/4 cup

powdered sugar

1 1/2 tsp

pure vanilla extract

1 tbsp

orange zest (from 1 large orange)

1 1/2 cups

all-purpose flour

1/2 cup

corn starch

1/2 tsp

salt

For the Icing:

4 tbsp

butter, at room temperature

1/4 cup

cranberry jam

2 1/4 cups

powdered sugar

whole milk as needed

Garnish:

Sugared Cranberries, optional