Position oven rack to middle of oven and preheat to 350 degrees. Line a baking sheet with parchment paper.
Add the cornmeal, flour, sugar, baking powder and salt to a large bowl and stir to combine. Add the cubes of butter and work with a pastry cutter or your fingers to blend the butter into the flour mixture until it resembles coarse meal. Stir in the cranberries and pistachios.
Whisk together the egg, egg yolk, orange zest and extract. Add the egg mixture to the flour mixture and use a rubber spatula to stir them together. The dough will be dry and crumbly, but it should stick together when pinched between your fingers.
Lightly flour a work surface and place the dough in the center. Knead the dough 4-5 times until it comes together and is smooth. Cut the dough in half and set one aside. Roll the other ball of dough into a 12" log. Flatten it slightly with the palm of your hand and cut the log on a diagonal in 1" slices. Transfer to a cookie sheet. Repeat with the second ball of dough.
Bake for 15-18 minutes until lightly browned and puffed. Cool on the baking sheet for 3-4 minutes, then transfer to a wire rack to cool completely.
Meanwhile mix the powdered sugar and orange juice or cream and stir until there are no lumps.
Drizzle the glaze over the cooled cookies and let the glaze harden for 10-15 minutes. Store in an airtight container for up to a week.