Cream together softened unsalted butter and granulated sugar using a mixer on medium speed for 2-3 minutes until light and fluffy. Add vanilla extract and mix well.

Gradually incorporate all-purpose flour and salt, mixing on low speed. Fold in dried cranberries and slivered almonds evenly.

Divide the dough into two portions, shape into logs, wrap in plastic, and chill for at least 2 hours.

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Slice chilled logs into 1/4-inch rounds and bake for 15-18 minutes.

To prepare the glaze, whisk powdered sugar, milk, and vanilla extract until smooth. Drizzle over cooled cookies and let set.