Preheat oven to 375° F (190° C)
In a small bowl, mix flax seed with orange juice, and let set for a few minutes.
In a large mixing bowl, cream butter and sugars together until smooth. Mix in orange zest and orange juice/flax see mixture. Combine the flour, baking soda and salt; stir into the batter. Mix in cranberries and nuts.
Drop dough by rounded tablespoonfuls onto ungreased cookie sheets 2" apart.
Bake for 12 to 14 minutes, until the edges are golden. Allow to cool on cookie sheet for 2 minutes, and then remove to wire racks to continue to cool.
In a small bowl, mix together ¼ teaspoon orange zest, 1½ orange juice and ¾ cup powdered sugar. Drizzle over the tops of the cooled cookies. Let stand until set.
