Thursday, January 8, 2015

Cherry Bars


1 cup butter, at room temperature
2 cups granulated sugar
1 teaspoon salt
4 eggs
1 teaspoon pure vanilla extract
1/4 teaspoon almond extract
3 cups all purpose flour
2 cans (21 ounces each) cherry pie filling

1 cup confectioners' sugar
1/2 teaspoon pure vanilla extract
1/2 teaspoon almond extract
2 to 3 Tablespoons milk

Makes about 5 dozen bars


Preheat oven to 350°F.
Grease a 10x15x1-inch baking pan lightly with butter.
Place the butter, sugar and salt into a large mixing bowl and use and electric mixer to beat until light and fluffy.
Beat in the eggs, one at a time.
Beat in the vanilla and almond extracts.
Using low speed, gradually add and beat in the flour, turn to medium and beat until well combined.
Spread 3 cups of the batter onto the prepared pan.
Spread the pie filling on next.
Drop the remaining batter by the teaspoonfuls over the filling.
Place into the preheated oven and bake for 30-35 minutes or until golden brown.
Remove from the oven to a cooling rack. Cool completely before putting the glaze.
In a small bowl, stir together the confectioners' sugar, extracts and enough milk to reach desired consistency.
Add the milk only one tablespoon at a time.
When you have the consistency desired, drizzle over the top. Cut into squares and serve.

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