In a food processor pulse dried cranberries and 2 Tbsp of granulated sugar until coarse crumbs form. Transfer to a bowl and set aside.

Place the remaining sugar, flour, salt and butter cubes into food processor. Process until coarse crumbs form. Transfer to a large bowl, add cranberry mix and orange zest. Mix until combined. Add egg yolk and mix until combined. If the mixture is too dry, add a little bit of water. Gather the dough together and transfer to a lightly floured surface.

Divide into two halves and shape into two logs about 2 inches in diameter. Wrap into plastic wrap and refrigerate for 20 minutes.

Meanwhile preheat the oven to 350F. Line two cookie sheets with parchment paper.

Cut chilled dough into circles about ¼ inch thick. Place onto cookie sheets and bake for 12-13 minutes until lightly brown around the edges.

Let cool on the cookie sheets for 5 minutes then transfer to cooling racks.