In a medium-large mixing bowl beat the softened butter with sugar until whipped and lightened in color. About 3 minutes. Scrape down the sides of the bowl periodically.
Add the egg and beat until incorporated. Add the vanilla and almond extract. Mix again until thoroughly combined.
Add the dry ingredients either gradually or in 2 batches (just so the mixture doesn't poof up and escape the bowl). Mix until thoroughly combined. Avoid over-beating.
Add the chopped white chocolate and cranberries and mix. (optional: hold back a few pieces of chocolate and cranberry to place on the top of each cookie just before baking).
This dough should be chilled 30 minutes before baking so you can either form the cookie balls now and chill, or you can chill the whole bowl and form them as you place them on the cookie sheet.
Form cookie balls, about golf ball size - that's about 2 full tablespoons or 50g or 2 oz. If you measure for this amount you'll get about 15 cookies that are 4-5 inches in diameter. If you saved back a few cranberries and pieces of chocolate, place them on top of the cookie balls and push in slightly. As they bake, you'll see they remain on top and will be a pretty presentation.
Bake at 350f in the center of the oven for 9-10 minutes. I place 6 cookies per tray and bake one tray at a time. If you are using 2 trays, simply swap their positions in the oven 1/2 way through baking.
Cool on the cookie sheet for a few minutes then transfer to a cooling rack.