Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a large mixing bowl, combine the softened unsalted butter and powdered sugar. Cream them together on medium speed for about 3–4 minutes until light and fluffy.

Add in the vanilla extract and optional almond extract. Mix on low speed until combined.

In a separate bowl, whisk together the all-purpose flour and salt. Gradually add to the wet ingredients, mixing on low speed until just combined.

Gently fold in the orange zest and chopped dried cranberries into the dough.

Turn the dough out onto a lightly floured surface. Shape it into a log or rectangle about 1 inch thick. Wrap tightly in plastic wrap and refrigerate for at least 30 minutes.

Slice the chilled dough into ¼ inch thick rounds. Place on the prepared baking sheet.

Bake for 12-15 minutes, watching for edges to turn lightly golden. Remove and let cool slightly on the baking sheet.

Transfer to a wire rack to cool completely.

Dust with extra powdered sugar before serving, if desired.