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Preheat your oven to 325°F. Line an 8×8 baking pan with parchment paper, leaving some overhang for easy removal later.
In a large bowl, cream the butter and powdered sugar until it’s light and fluffy — about 3-4 minutes with an electric mixer. Add vanilla and almond extracts and mix until combined.
Add flour and salt, mixing on low speed until just combined. Don’t overmix or your shortbread will be tough instead of tender.
Fold in chopped cranberries, pistachios, and orange zest if you’re using it.
Press the dough evenly into your prepared pan. Score the top lightly into squares or rectangles. Bake for 25-30 minutes until the edges are lightly golden. Let it cool completely in the pan before cutting.
Melt white chocolate and coconut oil in 30-second intervals in the microwave, stirring between each interval until smooth. Drizzle over cooled shortbread. Let the chocolate set for about 15 minutes.
Use the parchment overhang to lift the shortbread out of the pan. Cut into squares or bars with a sharp knife.