The recipe is especially for my Aunt Rose.
1 cup butter, softened
2 cups sugar
1 teaspoon salt
1 teaspoon vanilla extract
1/4 teaspoon almond extract
3 cups all-purpose flour
2 cans (21 ounces each) cherry pie filling
1 cup confectioners’ sugar
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
2 to 3 tablespoons milk
Preheat oven to 350°. In a large mixer bowl, cream butter, sugar and salt until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Gradually stir in flour.
Spread 3 cups batter into a greased 15x10x1-inch baking pan. Spread with pie filling. Drop remaining batter by teaspoonfuls over filling. Bake 30-35 minutes or until golden brown. Cool completely in pan on a wire rack.
In a small bowl, mix confectioners’ sugar, extracts and enough milk to reach desired consistency. Drizzle over top.
NOTE: to get 5-dozen, each serving would be just a mere 1-inch x 2.5-inch square and, well, that is a wee bit small in my humble opinion 🙂