Preheat the oven to 325°F.
Cream together the egg yolks, granulated sugar, flaxseed oil, orange zest, vanilla extract and almond extract,
Sift together the icing sugar, flour and salt and using a pastry cutter, cut the butter into the flour until it resembles fine crumbs.
Mix the egg yolk mixture together with the flour mixture until it forms a dough then add in the dried cranberries.
Drop by the spoonful onto parchment paper lined cookie trays.
Gently press the cookies to flatten slightly then place in the oven for 8 minutes.
Rotate the cookie and bake for another 7-8 minutes before removing from the oven.
Cool the cookies completely, on a wire rack.