1 (10 oz.) pkg. frozen cranberry-orange relish
1/4 c. butter
1/4 c. brown sugar
1 egg
1/2 tsp. vanilla
1/2 c. sour cream
1 1/2 c. flour
1/2 tsp. baking soda
1/4 tsp. salt
1 1/4 c. confectioners' sugar

Thaw cranberry-orange relish, drain 2 tablespoons juice for frosting. Cream butter, sugar, egg and vanilla until fluffy. Add relish and sour cream. Combine flour, soda and salt; blend into creamed mixture. Drop by rounded teaspoon onto lightly greased baking sheets.

Bake in 400 degree oven until golden (about 10 minutes). Beat confectioners' sugar and reserved cranberry juice. Add a few drops of water if necessary for spreading consistency. Spread over tops of warm cookies. Yield: 4 dozen.