¼ cup whole-berry cranberry sauce
1 tablespoon orange marmalade
1¼ cups self-rising flour
1/3 cup sugar
¼ cup butter or margarine, softened
1 egg

In a small bowl, combine cranberry sauce and marmalade; set aside.

In a large mixing bowl, combine flour, sugar, butter, and egg, mixing until a dough forms.

On a lightly floured board, roll the dough into a 16x9-inch rectangle.  Cut the rectangle lengthwise into 6 strips; cut each strips into 8 rectangles.

Preheat oven to 350°F.

Place half the rectangles, 1-inch apart, on UNGREASED cookie sheets.  Spoon ½ teaspoon of the cranberry mixture in the center of each rectangle; top with remaining rectangles.  Press the edges with a fork to seal; prick with a fork above the filling.

Bake for 15 minutes or until delicately browned.  Remove from cookie sheets; cool on a wire rack.  Drizzle with confectioners’ sugar icing, if desired.

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