Cranberry Icebox Cookies

In a bowl, cream butter and sugars.

Add eggs, one at a time, beating well after each addition. Beat in extracts.

Combine the flour, baking powder, salt and baking soda; gradually add to the creamed mixture. Stir in walnuts. Carefully stir in cranberries. Shape into three 7-in. rolls; wrap each roll in plastic wrap and refrigerate for 4 hours or overnight.

Cut into 1/4-in. slices and place 1 in. apart on ungreased baking sheets.

Bake at 375° for 10-12 minutes or until golden brown. Cool on wire racks.