1½ cups sugar
1 cup butter or margarine, softened
2 eggs
2 teaspoons grated orange rind
2 teaspoons vanilla extract
2¼ cups self-rising flour
2 cups finely chopped apples
1 cup cranberries, chopped
1 cup chopped walnuts
Orange Butter Cream (below)

Preheat oven to 350°F.  Spray a 15x10-inch jelly-roll pan with non-stick vegetable spray.

In a large mixing bowl, combine sugar, butter, eggs, orange rind, and vanilla; beat until well blended.  Add flour, stirring until well blended.  Stir in apples, cranberries, and walnuts.  Spread in prepared jelly-roll pan.

Bake 30 to 35 minutes or until a tester inserted in the center comes out clean.  Cool in pan on a wire rack.

ORANGE BUTTER CREAM

1/3 cup butter or margarine, softened
3 ounces cream cheese, softened
1 teaspoon vanilla extract
2 cups confectioners' sugar
1 teaspoon grated orange rind
4 teaspoons milk

In a small bowl, combine butter, cream cheese, and vanilla; beat until well blended and smooth. Gradually beat in confectioners' sugar, orange rind, and enough milk to make of spreading consistency.  Frost the cooled cookies.  Cut into bars.

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