Ingredients
- FOR THE BARS:
- 1 1/2 CUPS BUTTER, SOFTENED
- 3 CUP GRANULATED SUGAR
- 1 1/2 TEASPOON SALT
- 5 LARGE EGGS
- 1 1/2 TEASPOON VANILLA EXTRACT
- 1 1/2 TEASPOON ALMOND EXTRACT
- 5 1/2 CUPS ALL-PURPOSE FLOUR
- 1 1/2 TEASPOON BAKING POWDER
- 2 CANS (21 OZ.) CHERRY PIE FILLING
- FOR THE GLAZE:
- 1 CUP CONFECTIONER’S SUGAR
- 3 TABLESPOONS MILK
Instructions
-
PREHEAT OVEN TO 350 DEGREES F. LINE A JELLY ROLL PAN (12×17) WITH ALUMINUM FOIL. SPRAY WITH NONSTICK SPRAY. SET ASIDE.
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IN THE BOWL OF YOUR STAND MIXER, CREAM TOGETHER BUTTER AND SUGAR, ABOUT 1-2 MINUTES. ADD SALT, EGGS, AND VANILLA AND ALMOND FLAVORINGS AND CONTINUE STIRRING UNTIL FULLY INCORPORATED. ADD FLOUR AND BAKING POWDER AND MIX UNTIL JUST COMBINED. RESERVE 1 3/4 CUP OF DOUGH. SPREAD/PRESS REMAINING DOUGH INTO THE PREPARED BAKING PAN. TOP WITH CHERRY PIE FILLING. DROP REMAINING BATTER IN SMALL PIECES OVER THE CHERRY FILLING.
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PLACE IN THE OVEN AND BAKE FOR 50-60 MINUTES OR UNTIL GOLDEN BROWN. REMOVE FROM THE OVEN AND PLACE PAN ON A WIRE RACK TO COOL COMPLETELY. ONCE COOLED PREPARE THE GLAZE. WHISK TOGETHER CONFECTIONERS’ SUGAR AND MILK UNTIL SMOOTH AND DRIZZLE OVER THE BARS. CUT INTO 35 SQUARES AND SERVE.