Cream together the butter and sugar. Mix in the almond extract.
In a separate bowl, whisk together the flour and cornstarch.
Add the flour mixture to the butter mixture and blend until incorporated.
Mix in the orange zest and dried cranberries.
Onto a well-floured surface, roll the dough out to about a ¼ inch thick. Cut out the cookies with a 2.5 inch cookie cutter.
Place the cookies on cookie sheets lined with parchment paper.
Bake the cookies at 325 °F (163 °C) for 12 minutes. (Or until just turning golden on the edges.)
When the cookies have cooled completely, use a fork to drizzle the white chocolate over them or similarly, place into a plastic bag and cut a tiny hole in the corner to drizzle on top of cookies.