6 tbsp. butter, softened
3/4 c. granulated sugar
3/4 c. orange marmalade
2 eggs
1 1/2 c. all-purpose flour
1 tsp. baking powder
3/4 tsp. salt
1 (8 oz.) can jellied cranberry sauce

Cream softened butter with granulated sugar. Add marmalade and eggs; mix well. Stir together flour, baking powder, and salt; add to creamed mixture. Stir just until moistened. Cut cranberry sauce into 1/4 inch cubes; reserve 2 tablespoons. Gently fold remaining cubes into batter. Spread in greased 13 x 9 x 2 inch baking pan. Bake at 350 degrees for 30 to 35 minutes.

1 c. sifted powdered sugar
2 tbsp. butter, melted
Milk
1/4 c. finely chopped pecans, toasted

Combine powdered sugar, melted butter, and reserved cranberry; add enough milk (2 to 3 teaspoons) to make of spreading consistency. Spread over warm cookies; top with nuts. Cool; cut into bars. Refrigerate. Makes 36.