• Combine cranberries and ¼ cup sugar into the food processor and pulse until broken down into smaller pieces.
• Combine flour, remaining sugar in a large bowl.
• Cut butter into flour mixture. You want very fine crumbles
• Stir in almond extract, cranberry mixture, orange zest, and orange juice
• Knead the dough until it comes together and form into a ball. If it is too crumbly add more orange juice 1 tbsp at a time.
• Shape into a log about 2 inches in diameter; wrap in plastic wrap.
• Refrigerate for at least 2 hours, up to 72 hours.

After Chilling the Dough

• Preheat Oven 325° F
• Cut slices into ¼ inch thick cookies
• Coat cookies in sugar
• Place on parchment lined cookie sheet and bake for 12-15 minutes, or until set
• Allow to cool on the cookie sheet for several minutes before transferring to a wire rack to cool completely.