1. Cream together the butter and confectioners sugar. Add the vanilla and almond extract and beat at medium speed until light and fluffy, scraping down the sides of the bowl as needed.

2. Add the flour and salt and mix on low until the ingredients are just combined. Fold in the chopped cranberries.

3. Cut two pieces of waxed paper and divide the dough evenly in half. Shape each portion into a log that is approximately 7" long and 2.5" in diameter. Wrap each log tightly in waxed paper. Place the dough in the fridge to chill for at least 2 hours, but up to 2 days. *

4. When ready to bake, preheat the oven to 350 degrees and prepare 2 cookie sheets with parchment paper. Slice the dough into 1/3" slices and place at least an inch apart on the cookie sheets. Bake at 350 for 11-13 minutes or until the cookies are firm and have a slight golden brown hue at the edges.

5. Let the cookies set on the cookie sheets for 5 minutes after removing from the oven, then remove to wire racks to cool completely. Reserve the parchment paper for later use.

6. Melt the white chocolate in the microwave at 30-40% power until completely melted and smooth. Dip each cookie generously in chocolate and place back on parchment paper to dry.