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Cherry or Blueberry Fruit Bars
- 1 cup butter, softened
- 2 cups sugar
- 1 teaspoon salt
- 4 eggs
- 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 15 x 10 x 1-inch jelly roll 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 🙂
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