Preheat the oven to 350ºF.  Line 2 baking sheets with parchment paper.

In the bowl of a mixer, beat the butter and the sugar together until light and fluffy.  Beat in the yolks, orange zest, orange juice and salt. Add in the flour and beat just until the mixture comes together.

Shape the dough into 1-inch balls.  Place on the prepared baking sheets, at least 1 inch apart.  Using the end of a wooden spoon or a floured finger, make an indentation in the center of each ball.  Bake until lightly golden brown, about 18 minutes.

Remove the cookies from the oven, and if necessary, use the wooden spoon to press down any indentations that may have puffed up.  Fill each cookie with about 1/2 teaspoon of cranberry sauce, then return the cookies to the oven for 2 minutes.

Let the cookies cool completely, then dust with powdered sugar, if desired.