Preparation

• Line a baking sheet with parchment paper and set it aside.
• Combine 1/4 cup of sugar with cranberries in a food processor and process until the cranberries are finely broken down.
• In a large bowl, combine the flour with the remaining sugar.
• Cut in the cold, cubed butter using a pastry cutter or two forks until the mixture resembles fine crumbs.
• Stir in the almond extract, the processed cranberry-sugar mixture, orange zest, and the optional fresh orange juice.
• Use your hands to knead the dough until it comes together and forms a cohesive ball; if the dough is still crumbly, add orange juice one tablespoon at a time until it binds.
• Shape the dough into a log approximately two inches in diameter, wrap it tightly in plastic wrap, and refrigerate for 2 to 72 hours.
• Preheat your oven to 325°F.
• Cut the chilled cookie dough log into slices about 1/4 inch thick.
• Place about a half a cup of sugar in a bowl and coat each cookie slice with the sugar.
• Arrange the coated cookies on the prepared baking sheet and bake for 12 to 15 minutes, or just until they are set but not overbaked.
• Allow the cookies to cool on the baking sheet for several minutes before transferring them to a cooling rack to cool completely.
• Store the completely cooled cookies in an airtight container for up to 3 days, or freeze them for up to 3 months.