In a large bowl, add vegan butter, sugar and salt. Beat to combine.
Add in both extracts and beat again.
Add flour and mix in with a spatula until incorporated.
Add in chopped almonds and cranberries and combine with a spatula or work in with hands.
Form a large ball.
Lay a piece of parchment paper down and sprinkle a bit of flour and place dough on top. Sprinkle a little more flour on top and then place another piece of parchment paper on top.
Using a rolling pin, roll out dough to ¼ inch thick
Place in the refrigerator for 30 minutes.
Preheat oven to 350 degrees, 5 mins before timer up.
Remove from fridge and cut out cookies.
Combine all the scraps and repeat the process until no dough left.
Bake for 8 minutes. Rotate the pan. Bake for 8 more.
Remove and carefully place on a cooling rack.
Let cool before decorating.