In a large mixing bowl beat butter with the paddle attachment until light and fluffy. Beat in sugar and salt. Beat in egg yolk and vanilla. Gradually add flour, beat until combined. Mix in cranberries, pecans and orange zest.

Divide dough in half. Shape each dough half into a 9 inch (23 cm) long log. Roll dough logs in colored sanding sugar or chopped pecans, if desired. Tightly wrap each dough log in plastic wrap and refrigerate for 3-24 hours until firm.*

Preheat oven to 350 °F (175°C). Line baking sheets with parchment paper. Slice ¼ inch (6 mm) cookies from logs and place on baking sheets. Bake for 10-12 minutes until edges are firm and starting to brown. Cool on baking sheet for 2 minutes then transfer cookies to wire racks to cool completely.

Store tightly covered at room temperature for up to one month.