1 c. butter, softened
2 c. sugar
1 tsp. salt
4 lg. eggs, room temp
1 tsp. vanilla extract
1/4 tsp. almond extract
3 c. flour
2 (21-oz.) cans cherry pie filling
Preheat oven to 350F. In large bowl, cream butter, sugar and salt until light and fluffy, 5-7 min. Add eggs, one at a time, beating well after each addition. Beat in extracts. Gradually add flour. Spread 3 c. dough into greased 15 x 10 x 1-in. baking pan. Spread with pie filling. Drop remaining dough by teaspoonfuls over filling. Bake 35-40 min or until golden brown. Cool completely in pan on wire rack.
GLAZE:
1 c. conf. sugar
1/2 tsp. vanilla extract
1/2 tsp. almond extract
2-3 T. milk
In small bowl, mix conf. sugar, extracts and enough milk to reach desired consistency. Drizzle over top.
Makes 5 dozen bars.
Source: Barb Uden