Line a baking sheet with parchment paper and set aside.

Combine dried cranberries and 1/4 cup of sugar in a food processor. Pulse until cranberries are broken into small pieces. Set aside.

In a large bowl, combine flour and remaining sugar.

Cut cold butter into the flour mixture using a pastry cutter or two forks until very fine crumbs form.

Stir in almond extract, cranberry-sugar mixture, orange zest, and orange juice (if using).

Use your hands to knead the dough until it comes together into a ball. If dough is crumbly, add orange juice 1 tablespoon at a time until cohesive.

Shape dough into a log about 2 inches in diameter. Wrap tightly in plastic wrap and refrigerate for at least 2 hours or up to 72 hours.

Preheat oven to 325°F (165°C).

Slice dough into 1/4-inch thick rounds.

Place additional sugar in a bowl and coat cookie slices if desired.

Arrange cookies on prepared baking sheet. Bake 12–15 minutes, just until set. Do not overbake.

Cool cookies on the baking sheet for several minutes, then transfer to a wire rack to cool completely.