Serving Size : 24
1-1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons vegetable shortening
3/4 cup sugar
2 large eggs
1 cup cranberries, chopped fine
3/4 cup orange marmalade
Topping
2 tablespoons butter, room temperature
1 cup powdered sugar
1/4 cup pecans, ground fine
1 tablespoon milk
2 tablespoons diced cranberries
Preheat oven to 350 degrees. Lightly grease a 13×9″ baking pan.
Combine flour, baking powder and salt.
In a large bowl, cream shortening and sugar. Beat in the eggs. Beat in the cranberries and marmalade. Gradually blend in the dry ingredients. Spread dough evenly into the prepared pan. Bake for 25-30 min, until firm to the touch.
Meanwhile, make the topping:
In a medium bowl, cream the butter and powdered sugar. Beat in the pecans. Beat in the milk.
Spread the topping evenly over the hot cookies. Sprinkle the diced cranberries on top. Cool in the pan on a wire rack before cutting into bars.
NOTE:
Refrigerate these bars once they have cooled. Serve them with whipped cream.