3 c. all-purpose flour
1 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1/2 c. butter
1 c. granulated sugar
1 c. firmly packed light brown sugar
1 egg
1/4 c. milk
2 tbsp. lemon juice
3 c. fresh or frozen cranberries, stemmed and chopped
1 c. walnuts

To make the cookies, measure flour, baking powder, soda and salt into a bowl and stir. Cream butter and sugars in a large bowl until fluffy. Beat in egg, milk and lemon juice. Stir in flour mixture, a little at a time, until well blended. Stir in cranberries and walnuts. Drop dough by teaspoonfuls, about 1 inch apart, onto greased cookie sheets. Bake 15 minutes at 375 degrees, or until firm and golden. Remove from cookie sheets to wire racks. Cool.