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

Cream together 1 cup of softened unsalted butter and 1 cup of powdered sugar in a large mixing bowl until light and fluffy (about 3-4 minutes).

Mix in 1 teaspoon of vanilla extract and 1/2 teaspoon of almond extract until well combined.

Whisk together 2 cups of all-purpose flour and 1/4 teaspoon of salt in a separate bowl, then gradually add to the butter mixture while mixing on low speed until just combined.

Gently fold in the zest of one orange and 1 cup of dried cranberries with a spatula.

Shape the dough into a log approximately 1 inch thick, wrap in plastic wrap, and chill in the refrigerator for about 30 minutes.

Slice chilled dough into 1/4-inch rounds and arrange on the prepared baking sheet, spacing about an inch apart.

Bake in the preheated oven for 12 to 15 minutes, or until the edges are lightly golden.

Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Optional: Once cool, dust cookies with extra powdered sugar before serving.