In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and salt. Beat until combined, scraping sides of the bowl occasionally. Beat in egg yolk and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Stir in cranberries, pecans and orange peel.
Divide dough in half. Shape each half into a 9-inch-long roll. Wrap in plastic wrap or waxed paper. Chill for 3 hours or until firm enough to slice.
Preheat oven 350 degrees F. Cut rolls into 1/4-inch slices with a serrated knife. Place slices 1 inch apart on an ungreased cookie sheet. Bake for 8 to 10 minutes or until edges are firm and lightly browned. Cool on cookie sheet for 1 minute. Transfer cookies to a wire rack and let cool. Makes about 4-1/2 dozen cookies.
Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 1 month.