2/3 cup butter, softened
1 cup sugar
1 cup packed brown sugar
1 egg
1/4 cup milk
2 tablespoons lemon juice
3 cups all-purpose flour
1/4 cup ground walnuts
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
2-1/2 cups halved fresh or frozen cranberries
1 cup chopped walnuts

In a mixing bowl, cream butter and sugars. Beat in egg, milk and lemon juice. Combine flour, ground walnuts, baking powder, salt and baking soda; gradually add to the creamed mixture. Stir in the cranberries and chopped walnuts. Drop by heaping tablespoonfuls 2 inches apart onto lightly greased baking sheets.

Bake at 350°F for 16-18 minutes or until golden brown. Remove to wire racks to cool.

Yield: 5 dozen.

Submitted by: Maggie Henderson