Place the butter and sugar in the bowl of an electric stand mixer, fitted with a whisk attachment and beat on medium-low speed until smooth and creamy. Add almond extract, orange zest and juice.

Slowly add flour, stopping and scraping the sides of the bowl as needed. Add cranberries, mix until just combined.

Use your hands to knead the dough until it comes together to form a ball. Divide dough in half and shape into two disks, wrap each in plastic wrap. Refrigerate for 1 hour.

Preheat oven to 350 degrees. Line baking sheets with parchment paper and set aside.

Place a dough disk between 2 sheets of parchment paper; roll the dough out to a 1/4-inch thickness. Use a 2 1/2-inch fluted or round cookie cutter to cut shapes. Repeat with the second dough disk.

Place the unbaked cookies on the prepared baking sheets, sprinkle with sugar and bake for 10 to 12 minutes, or until just beginning to turn golden around the edges. Do not over bake!

Let cookies cool for several minutes on baking sheet before removing to cooling rack. Let cool completely.

Store cookies in an airtight container for 3 days or freeze for up to 3 months.