Preheat oven to 350 degrees. Line baking two sheets with parchment paper; set aside.

COOKIES: In a medium bowl, combine the flour, baking powder, salt, and baking soda; set aside.

In a large bowl, beat butter, sugar, and brown sugar until light and creamy. Add milk, egg, orange zest and orange juice; beat until combined.

Gradually add dry flour mixture to cream mixture; beat until just combined. Stir in cranberries and nuts.

Drop by tablespoonfuls 2-inches apart onto the prepared baking sheets. Bake 12-15 minutes until golden brown. Cool on wire racks.

FROSTING: In a saucepan, heat butter over low heat until golden brown, about 5 minutes. Cool for 2 minutes, transfer to a mixing bowl. Add confectioners’ sugar and vanilla, beat until combined. Add water 1 tablespoon at a time, until frosting reaches desired consistency. Frost cooled cookies.