In a medium mixing bowl, combine room temperature salted vegan butter and powdered sugar. Use an electric mixer on medium speed for about 2-3 minutes until smooth and creamy.

Mix in almond extract and a splash of vanilla extract to the mixture, beating for another minute.

Gradually add all-purpose flour to the mixture, stirring gently with a spatula until a crumbly dough forms.

Fold in finely chopped almonds and cranberries until evenly distributed without overworking the dough.

Shape the dough into a log, approximately 12 inches long, wrap tightly in plastic wrap, and chill in the refrigerator for at least 30 minutes.

Preheat the oven to 350°F (175°C) and prepare a baking sheet lined with parchment paper.

Slice the chilled dough into ½-inch thick discs and arrange them on the baking sheet.

Bake for 10-12 minutes, or until the edges turn golden brown.

Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack.

Dust the cooled cookies lightly with powdered sugar if desired.