Ingredients
1cupbuttersoftened
2cupssugar
1tspsalt
4eggs
3cupsall purpose flour
¾tspvanilla extract
¾tspalmond extract
2canscherry pie filling
cooking spray
1cuppowdered sugar
¼tspvanilla extract
¼tspalmond extract
2tbspmilk
Preparation
Preheat the oven to 350 degrees F. Coat a 10-inch x 15-inch jelly roll pan with cooking spray.
Place the butter, sugar and salt in the bowl of a mixer. Beat for 2 to 3 minutes or until fluffy.
Add the eggs, one at a time, beating after each addition.
With the mixer on low speed, slowly add the flour. Stir in the vanilla and almond extracts.
Spread ⅔ of the dough evenly over the bottom of the pan.
Spread the pie filling over the dough.
Place teaspoon sized dollops of dough all over the surface of the pie filling.
Bake for 35 to 40 minutes or until golden brown. Cool completely in the pan.
Whisk together the powdered sugar, extracts and milk. Add more milk, 1 teaspoon at a time, if making a thinner glaze.
Drizzle the glaze over the bars. Let the glaze harden, then cut into squares and serve.
