Cherry Bars

• Refrigerated

  • 3 Eggs

• Baking & Spices

  • 3 cups All-purpose flour
  • 1 1/2 tsp Baking powder
  • 2 21 ounce cans Cherry pie filling
  • 1 1/2 cups Confectioners' sugar
  • 1/2 tsp Salt
  • 1/2 cup Shortening
  • 1 3/4 cups Sugar
  • 1 tsp Vanilla
  • 1/4 tsp Vanilla or almond extract

• Nuts & Seeds

  • 1/2 cup Almonds

• Dairy

  • 1/2 cup Butter
  • 3 tsp Milk

Found on bakeatmidnite.com

Description

Ingredients

• ½ cup butter, softened
• ½ cup shortening
• 1¾ cups sugar
• 1½ teaspoons baking powder
• ½ teaspoon salt
• 3 eggs
• 1 teaspoon vanilla
• 3 cups all-purpose flour
• 2 21 ounce cans cherry pie filling (see NOTES)
• ½ cup sliced almonds, optional
• Icing:
• 1½ cups confectioners sugar
• ¼ teaspoon vanilla or almond extract
• 3 - 4 teaspoons milk

Directions

• Preheat oven to 350 degrees F.
• In a large mixing bowl beat butter and shortening with an electric mixer on medium speed for 30 seconds.
• Add sugar, baking powder, and salt. Mix until combined, scraping sides of bowl occasionally.
• Beat in eggs, one at a time, and vanilla until combined.
• Mix in the flour.
• Reserve 1½ cups of the dough.
• Spread remaining dough in the bottom of an ungreased 15x10x1-inch baking pan.
• Bake for 12 minutes.
• Spread pie filling over crust in pan. Spoon reserved dough into small mounds on top of pie filling. Sprinkle with nuts, if using.
• Bake about 30 minutes more or until top is light brown. Cool in pan on a wire rack for 10 minutes.
• Drizzle top with icing. Cool completely.
• To make icing, mix the confectioners sugar and extract in a small bowl. Add just enough of the milk to make a smooth icing that will drizzle.