In a large mixing bowl beat the softened butter, granulated sugar and almond extract until light and fluffy. Gradually, beat in dry ingredients. Fold the cranberries in with a wooden spoon.
Turn the cranberry cookie dough out onto a piece of parchment and divide the dough into two equal halves. Shape each half into a log. Wrap the logs in plastic wrap and refrigerate at least 2 hours.
Unwrap one log of cookie dough and slice the cookies into ¼ inch slices. Arrange slices on prepared cookie sheet. Bake at 350°F for 9 to 11 minutes or just until the edges start to turn golden brown. Transfer to wire rack and cool.
Melt the white chocolate in a small bowl in the microwave. Hold a cookie by the edge and dip half way into the white chocolate. Place the cookies on a wire cooling rack. Allow the white chocolate to harden before storing or serving.