White Chocolate-Cranberry Cookies

Preheat oven to 350°F. In a bowl, mix flour, salt, baking soda and cream of tartar. In a large bowl, using an electric mixer on medium speed, beat butter and both sugars until light, about 3 minutes, scraping down sides of bowl. Add almond extract and egg; beat until smooth. Reduce mixer speed to low; add flour mixture. Stir in chips and cranberries.

Form dough into 1-inch balls; place 1 inch apart on ungreased baking sheets. Bake until cookies are set around edges but slightly soft in the middle, about 9 minutes, rotating sheets halfway through. Repeat with remaining dough.