1 c. flour
2 tbsp. sugar
1/3 c. butter
1 c. finely chopped pecans
1 1/4 c. sugar
2 tbsp. flour
2 beaten eggs
2 tbsp. milk
1 tbsp. finely shredded orange peel
1 tsp. vanilla
1 c. chopped cranberries
1/2 c. coconut

In a medium bowl, mix 1 cup flour and 2 tablespoons sugar. With a pastry cutter, cut butter into the flour mixture until the mixture resembles coarse crumbs. Stir in 1/2 cup pecans. Press flour mixture into the bottom of an ungreased 13"x9"x2" baking pan. Bake at 350 degrees for 15 minutes.

Meanwhile, combine 1 1/4 cups sugar and 2 tablespoons flour. Stir in eggs, milk, orange peel and vanilla. Fold in cranberries, coconut and remaining chopped pecans. Spread over partially baked crust. Bake for 25 to 30 minutes more or until top is golden. Cool in pan on a wire rack. Cut into bars while warm. Cool completely. Makes 36 bars.