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Almond Butter
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 375F. Measure flour, baking powder, 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 teaspoonfuls, about 1 inch apart, onto greased  cookie sheets. Bake 15 minutes, or until firm and golden. Cool on racks.

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