Sometimes I don’t think of clever things to say when I find these recipes. Sometimes they speak for themselves. Some of them need a little help. I haven’t figured out which this one is yet.
1 cup (2 sticks) butter
½ cup sugar
½ tsp. vanilla extract
3 cups all-purpose flour
¼ tsp. salt
1 can (16 oz.) whole berry cranberry sauce
1 tsp. grated orange peel
Cream butter; gradually add sugar and beat until light and fluffy. Beat in egg and vanilla. Combine flour and salt. Gradually blend in dry ingredients. Gather dough into a ball; wrap in plastic wrap. Refrigerate 1 to 2 hours. Preheat oven to 375º F. Pat two-thirds of dough into bottom of unbuttered 13 x 9-inch pan, forming a ½-inch ridge around edge. Bake 15 minutes. Meanwhile, combine cranberry sauce and orange peel. Remove pan from oven. Spread with cranberry mixture; cool on wire rack. Roll remaining one-third of dough onto lightly floured surface to form a 9 x 4-inch rectangle. Cut crosswise with fluted wheel into ½ inch wide strips. Arrange strips in lattice pattern over filling, pressing two short strips together for those to be placed lengthwise. Return to oven and bake until light brown in color, about 30 minutes. Cool completely on wire rack. Cut into bars. Store, covered in cool place or refrigerator.