Cranberry Cookies

Back when we lived in Wisconsin, I had a coworker who worked at a cranberry bog and would bring in fresh cranberries for anyone who wanted them.  I found this recipe to use the cranberries I got, and it's become a favorite of ours.  In fact, Cowboy can't decide if he loves these or really fat sugar cookies more!  I made these for fellowship time at church this weekend, and half a dozen people asked for the recipe :-)  So I'm sharing it here too.

Cranberry Cookies

1/2 cup sugar
1/2 cup brown sugar -- firmly packed
1/4 cup butter -- softened
2 Tbsp milk
1 Tbsp lemon juice
1/2 tsp vanilla
1 egg
1 1/2 cups flour
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 cup fresh or frozen cranberries -- halved (it's easier to cut them when they're frozen)
1/2 cup chopped almonds

Preheat oven to 375. Grease cookie sheets or line them with parchment paper. In large bowl, combine the sugar, brown sugar and butter, and beat them until they make light and fluffy crumbles.  Add the milk, lemon juice, vanilla, and egg, and mix well.  Add the flour, baking powder, baking soda, and salt, and mix well again. Stir in cranberries and almonds. Drop dough by rounded teaspoonfuls 2 inches apart onto greased cookie sheets. Bake for 9 to 12 minutes or until edges are just beginning to brown.   Immediately remove from cookie sheets and cool on wire racks.  Makes 3 dozen.