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

In a large mixing bowl, cream together the softened unsalted butter and powdered sugar until light and fluffy.

Add in the vanilla extract and almond extract if desired, mixing well.

In a separate bowl, whisk together all-purpose flour and salt. Gradually mix into the butter mixture until just combined.

Fold in the freshly grated orange zest and chopped dried cranberries.

Shape the dough into a rectangle or log about 1 inch thick, wrap in plastic wrap, and refrigerate for at least 30 minutes.

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

Bake for 12-15 minutes or until the edges are lightly golden.

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

Dust with extra powdered sugar before serving, if desired.