Place dried cranberries in a food processor and pulse a few times with 1/4 Cup of sugar. Set aside.
In a large bowl, whisk flour, salt and remaining 1/2 cup of sugar together.
Use a pastry cutter to cut butter into flour mixture to form small crumbs.
Stir in almond extract, chopped dried cranberries and orange zest.
Knead dough with your hands until it comes together and you can form a ball with it.
Roll dough with your hands to form about a 2 inch diameter log.
Wrap log in plastic wrap and place in fridge to chill for at least 4 hours. Preferably overnight.
Once ready to bake, preheat oven to 350 Degrees F. Line a cookie sheet with parchment paper. Set aside.
Slice cookie log in about 1/4 inch slices.
Then dip cookie slice in sugar on both sides.
Place on parchment lined cookie sheet. Bake on center rack of preheated oven for 12-15 minutes.
Remove from oven and let cool for about 3-5 minutes then remove cookies to a cooling rack to cool completely.
Store in an airtight container until ready to serve or freeze up to 3 months.