Cranberry Drop Cookies

1/2 c. butter or margarine, softened

1 c. sugar

1 c. packed brown sugar

1 egg

1/4 c. milk

2 T. lemon juice

3 c. all-purpose flour

1/2 tsp. salt

1 tsp. baking powder

1/4 tsp. baking soda

1 (12 oz.) pkg. fresh or frozen cranberries, chopped

1 c. walnuts, chopped

In a mixing bowl, cream butter and sugars. Add egg, milk and lemon juice; mix well.

Combine dry ingredients; add to creamed mixture and mix well. Stir in cranberries and nuts.

Drop by heaping teaspoonfuls 2 inches apart onto greased baking sheets.

Bake at 375 degrees for 13-15 minutes or until golden brown. Cool on wire racks.

Makes about 5 dozen cookies.