Prepare the Baking Sheet: Line a baking sheet with parchment paper and set it aside.

Process the Dried Cranberries: In a food processor, pulse dried cranberries with 1/4 cup sugar until finely chopped.

Mix the Dry Ingredients: In a large bowl, combine flour with the remaining sugar and blend until evenly mixed.

Cut in the Butter: Cut cold butter into the flour mixture until it resembles coarse crumbs.

Add Flavor and Form the Dough: Fold in almond extract, cranberries, and orange zest, adding orange juice until the dough forms.

Shape and Chill the Dough: Shape the dough into a log, wrap in plastic wrap, and refrigerate for at least 2 hours.

Preheat and Slice the Dough: Preheat the oven to 325°F (163°C) and slice the dough into 1/4-inch rounds.

Roll and Bake the Cookies: Roll each round in sugar, place on the baking sheet, and bake for 12-15 minutes.

Cool and Enjoy: Allow cookies to cool on the baking sheet before transferring to a wire rack.