In a small bowl mix the flour, baking powder, salt and baking soda and gradually add to the creamed mixture.
3-1/4 cup flour, 1 teaspoon baking powder, 1/2 teaspoon salt, 1/4 teaspoon baking soda
Stir in the chopped walnuts and cranberries.
1 cup walnuts, 2 cup fresh cranberries
Wrap the dough in plastic wrap and refrigerator for a few hours or overnight.
Preheat the oven to 375 F.
Roll the dough into 1 inch balls, place on an ungreased cookie sheet and flatten with a drinking glass.
Bake for 10 minutes until the edges are brown.
Notes
The cranberries and walnuts for these cookies should be coarsely chopped. If using a food processor use pulse mode and stop before they are finely diced.