It just is not the holidays without these yummy cookie bars. A family friend has been making these for over twenty years and I started making them last year. It is fun and sticky to make but well worth it. A wonderful holiday tradition for the family.
I made these for Xmas and I loved them. They were so good and tasted awesome. I think the fruit and chocolate thing deterred people from trying them but once they did they really liked them. If I make them again, I think I will try to conceal them & m ‘s a little better.
This is one of our all-time favorites. Tastes like a shortbread cookie.
Helpful Tip: I keep an eye on this while it is cooking as my oven cooks unevenly. If the edges are browning before the middle is finished, I cover the edges with foil and use a toothpick in the center to check doneness.
For the Bars:
- 1 1/2 cups butter, softened
- 3 cup granulated sugar
- 1 1/2 teaspoon salt
- 5 large eggs
- 1 1/2 teaspoon vanilla extract
- 1 1/2 teaspoon almond extract
- 5 1/2 cups all-purpose flour
- 1 1/2 teaspoon baking powder
- 2 cans (21 oz.) cherry pie filling
For the Glaze:
- 1 cup confectioner’s sugar
- 3 tablespoons milk
Preheat oven to 350 degrees F. Line a jelly roll pan (12×17) with aluminum foil. Spray with nonstick spray. Set aside.
In the bowl of your stand mixer, cream together butter and sugar, about 1-2 minutes. Add salt, eggs, and vanilla and almond flavorings and continue stirring until fully incorporated. Add flour and baking powder and mix until just combined. Reserve 1 3/4 cup of dough. Spread/Press remaining dough into the prepared baking pan. Top with cherry pie filling. Drop remaining batter in small pieces over the cherry filling.