Cranberry Orange Shortbread Cookies

Beat butter with a mixer on medium speed until creamy and smooth, about 2 minutes. Gradually add the powdered sugar, beating until smooth. Add vanilla, almond extract, orange zest and dried cranberries and beat until combined. Reduce speed to low. Mix flour, baking powder and salt. Gradually add flour mixture to the butter, beating at a low speed until blended.

Form dough into 2 logs, each about 1 1/2 inches in diameter; wrap in parchment, and refrigerate for 1 hour (or up to 3 days).

Preheat oven to 350 degrees. If frozen, let the logs stand at room temperature for 10 minutes. Remove parchment. Slice logs into 1/4 inch-thick rounds, and space about 1 inch apart on baking sheets lined with parchment. Bake until pale golden, about 12 minutes. Let cool.