A buttery vanilla and almond dough pressed into a pan, spread with cherry pie filling and topped with spoonfuls of more dough, then baked until golden.
Author:Dorothy Miller
Ingredients
Scale
1 cup unsalted butter, softened
1 3/4 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1/4 teaspoon almond extract
3 cups all-purpose flour
1 teaspoon salt
1 can (21 ounces) cherry pie filling
Instructions
Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
In a large bowl, cream together the softened butter and sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla and almond extracts.
Combine the flour and salt, then gradually add to the creamed mixture. Mix until a dough forms.
Press two-thirds of the dough into the prepared baking pan, spreading it evenly to form the crust.
Spread the cherry pie filling over the crust layer, ensuring it’s evenly distributed.
Drop small spoonfuls of the remaining dough over the cherry filling.
Bake for 35-40 minutes or until the top is golden brown. Allow to cool before cutting into bars.