Cranberry Kitchen Cookies

1/2 c. butter
1 c. granulated sugar
3/4 c. packed brown sugar
1/4 c. milk
2 T. orange juice
1 egg
3 c. sifted flour
1 t. baking powder
1/4 t. baking soda
1/2 t. salt
1 c. chopped nuts
2-1/2 c. fresh cranberries, coarsely chopped
1/2 c. granulated sugar

Cream butter and sugars together. Beat in the milk, orange juice, and egg. Set aside. Sift together flour, baking powder, baking soda, and salt. Combine with creamed mixture and blend well. Stir in nuts and cranberries. Drop by teaspoonfuls onto a greased cookie sheet. Bake at 375 degrees for 10-15 minutes.

Makes about 12 dozen tea-size cookies.

Notes: 1 t. orange extract may be substituted for orange juice. Milk must then be increased to 1/3 c.

To bake as bar cookies, spread batter on a well-greased 11 x 15 x 1" pan and bake at 350 degrees for 45 minutes or until golden brown. For a sugary crust, sprinkle with granulated sugar. Makes 4 dozen 1 x 2" bars.

Adapted from 101 All-Time Favorite Cranberry Recipes, p. 22.