Ingredients
- 1 cup butter, softened (don't use margarine)
- 1 1/2 cups granulated sugar
- 4 large eggs
- Lemon zest (from 1 whole lemon)
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon salt
- 2 cans (21 ounce) cherry pie filling (two cans, 21 ounce each)
- FOR GLAZE
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 to 3 tablespoons half and half (or whole milk)
How to Make
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Step 1: Preheat oven to 350°.
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Step 2: Spray a 15x10 inch baking pan with cooking spray.
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Step 3: In a large bowl, cream the butter, about 2 minutes. Add sugar, continue beating around 3 minutes or well creamed.
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Step 4: Add eggs, beat until light and fluffy, about 3-4 minutes.
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Step 5: Mix in lemon zest and vanilla until combined.
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Step 6: In a bowl, combine flour with salt. Gradually add in the flour to creamed mixture, beating on low speed until combined, about 1 minute or a little more.
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Step 7: Spread about 3 cups of the creamed mixture into bottom of the baking pan, then spread out evenly (this make take a few minutes and it will not be a thick layer).
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Step 8: Spread the pie filling evenly over top. Drop remaining dough by tablespoons over filling (do not spread).
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Step 9: Bake 30-35 minutes or until golden brown.
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Step 10: Cool completely in pan on a wire rack.
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TO MAKE THE GLAZE
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Step 11: In a small bowl, mix confectioners’ sugar, extracts and enough cream or milk to reach desired consistency; drizzle over cooled bars.
We hope you enjoy this recipe!
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