1. Rough chop the cranberries and set aside.

2. Cream the butter, sugar, and zest together until well combined. I do this in my food processor.

3. Add the flour and extract, and pulse about 10 times, then run the machine briefly, just until the dough comes together into a lump or lumps.

4. Add the cranberries and pulse just until they are distributed, but don’t process too much.

5. Turn the dough out onto a lightly floured board and bring together with your hands. Work it just until it is no longer crumbly.

6. Form the dough into a 10-12 inch log. The longer your log the smaller your cookies will be. Wrap the log in plastic, using the plastic to smooth out the dough and help form your log. Twist the ends tight to seal.

7. Chill the dough for at least 3 hours, or overnight. I like to wrap up my log in a folded towel ~ this helps keep it round as it chills.

8. Preheat the oven to 350F and line a cookie sheet with parchment paper.

9. Slice the dough into 1/3 inch slices and place on the cookie sheet, two inches apart. Bake for 10-12 minutes, or slightly longer if you like your cookies crisper. They will be pale on top and just turning golden on the bottom.

10. Let them cool for a couple of minutes on the baking sheets and then transfer them to a cooling rack.