Preheat oven to 375 F.

In a large mixing bowl, combine butter, brown sugar and white sugar.

Mix until it turns pale yellow and it well combined.

Add salt, orange zest, orange extract, and flour and mix well.

Stir in the dried cranberries.

Chill in the refrigerator in a covered bowl for 20 minutes.

Remove dough from refrigerator and roll out on a piece of parchment paper to about 1/2 inch thickness.

Cut out with desired cookie cutters and use a spatula to help move the dough from the parchment paper to a parchment paper lined cookie sheet. The spatula will help the dough not break apart.

Bake for 9-10 minutes, the top will just start to get golden.

Allow cookie to cool for 5 minutes before moving to a cooling rack.

Eat as is or drizzle melted white and semi-sweet chocolate on top and sprinkle with dark chocolate covered cranberries and more dried cranberries. You can also dip one end of a cookie in chocolate and sprinkle with cranberries or what ever you want.