Cranberry Icebox Cookies

Cranberry Icebox Cookies

1 1/4 cups butter, softened
1 cup packed brown sugar
2/3 cup sugar
2 eggs
1 tsp vanilla
1/4 tsp almond extract
3 1/4 cups flour
1 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
1 cup chopped walnuts
2 cups chopped fresh or frozen cranberries

In a mixing bowl, cream the butter and sugars until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the extracts. Combine the flour, baking powder, salt, and baking soda. Gradually add to the creamed mixture. Stir in the walnuts. Carefully stir in the cranberries. Shape into three 7-inch rolls. Wrap each roll in plastic wrap. Refrigerate for 4 hours or overnight. Unwrap and cut into 1/4 inch slices. Place 1 inch apart onto ungreased baking sheets. Bake at 375 F for 10-12 minutes or until golden brown. Remove to wire racks to cool. Makes 5 1/2 dozen