Finely chop the cranberries.

With an electric mixer at medium speed beat butter, sugar, and orange zest until creamy, 2-3 minutes. Beat in eggs and almond extract or vanilla. Add sour cream and orange juice and beat until combined.

In a separate bowl whisk flour, cornstarch, baking powder, baking soda, and salt.

With the mixer on low speed fold in dry ingredients into butter mixture until combined. Gently stir in chopped dried cranberries. The dough will be sticky. Refrigerate for at least 1 hour.

Preheat oven to 180 C (350 F). Line baking sheets with parchment paper. Place pearl sugar on a small plate or in a bowl.

Scoop around 1 ½ Tbsp dough and roll into a ball. If the dough is still sticky, damp your hands with water (you can also flour your hands). Roll the balls into pearl sugar, and place on prepared baking sheet about 5 cm (2 inch) apart. With a palm of your hand slightly flatten every ball.

Bake 10-12 minutes until cookies are set, but not brown. Let cool for a few minutes, then transfer to wire rack to cool completely.