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.
Place in the oven and bake for 50-60 minutes or until golden brown. Remove from the oven and place the pan on a wire rack to cool completely. Once cooled prepare the glaze. Whisk together confectioners’ sugar and milk until smooth and drizzle over the bars. Cut into 35 squares and serve.