Using a food processor or by hand, chop the dried cranberries into small bits. It is OK to have a variety of sizes, it is just fine if some of the pieces are larger or even left hole.

In the bowl of a stand mixer fitted with a paddle attachment, beat together the butter and sugar until combined.

Add the egg, vanilla extract, and almond extract, beat until light and fluffy. Add the lemon juice and beat until combined.

Add 2 cups of the flour, the salt, and baking powder. Once combined with the butter mixture, continue to add the remaining flour ¼ cup at a time until the mixture comes together and becomes a nice doughy texture. (TIP - you should be able to roll a ball of dough in your hand without it sticking much or at all, if you feel you have added too much flour you can add 1 Tablespoon of water or milk at a time until the right texture has been achieved.)

Add the chopped dried cranberries and give the dough a final mix to incorporate.

Once the dough has chilled, remove from the fridge. Lightly flour a clean work surface that you can roll the cookie dough out on.

Unwrap the cookie dough and place on your floured surface. Roll the dough to about ⅜” thickness. Use a 2.5” or 3” round cookie cutter to cut the disks of dough. Place the cookies onto the prepared cookie sheets leaving about 1” of space or more between each cookie.

Bake in the preheated oven, start checking on the cookies around 12 minutes, and remove from the oven once cooked through and just a bit golden around the bottom edges. Let cool completely

On a baking sheet pour 1 ½ cups of sugar, set aside.

In a small saucepan make a simple syrup by bringing ⅓ cup of water and ⅔ cups of sugar to a boil. Let boil for a couple minutes then remove from heat.

Pour the fresh cranberries into the syrup and stir until all of the berries are coated. Use the final ½ cup of sugar as needed to help coat the berries

Drain excess syrup from the cranberries then roll the cranberries in the sugar on the baking sheet until covered.

Make sure all of the berries are separated and let sit on the tray until dried.

In the bowl of a stand mixer fitted with a paddle attachment add ½ cup softened butter and ⅓ cup vegetable shortening. Beat until smooth.

Add the vanilla, almond extract, and salt, beat again until combined.

Top each cookie with 3 sparkling cranberries.