Cranberry Cookies

3 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup margarine
1 cup granulated sugar
1 cup firmly packed brown sugar
1 egg
1/4 cup milk
2 tablespoons lemon juice
3 cups stemmed and chopped fresh or frozen cranberries
1 cup chopped walnuts

Preheat oven to 375 degrees F.

Measure flour, baking powder, baking soda and salt into a bowl; stir with a fork to mix.

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 teaspoonsful, about 1 inch apart, onto greased cookie sheets. Bake 15 minutes, or until firm and golden. Cool on racks.