Preheat the oven to 375 degrees. Line baking sheets with parchment paper. In a large mixing bowl, whisk together the flour, baking powder, salt, and baking soda.
In another mixing bowl, cream together the butter and sugars with a hand mixer or a Kitchenaid. Beat in the egg, milk, and lemon juice. Add the flour mixture and beat until combined. This will be a stiff dough. Add in the cranberries and almonds and mix well.
Drop dough by tablespoons onto the prepared baking sheets. Bake 12 to 15 minutes or until golden. Cool on wire racks.
Cooled cookies can be frozen in airtight containers for up to 2 months.
Nutritional values are approximate and are based on 1 cookie. Use within 4 days or freeze up to 2 months.