Ingredients

• 1 cup unsalted butter, barely softened
• ¾ cup granulated sugar
• 1 teaspoon vanilla extract
• ½ teaspoon almond extract
• 2 cups all-purpose flour
• ½ teaspoon baking powder
• ¾ teaspoon fine sea salt or table salt
• 21 ounces cherry pie filling (1 can)

• ½ cup powdered sugar
• ¼ teaspoon almond extract, or vanilla extract
• 1 Tablespoon milk, or cream

Instructions

1. Preheat the oven to 350°F. Prepare a 9×9" pan by lining with parchment paper.
2. In a large bowl, beat 1 cup butter and 3/4 cup sugar together until light and fluffy. Add 1 teaspoon vanilla and 1/2 teaspoon almond extract. Mix until smooth. Add 2 cups flour, 1/2 teaspoon baking powder and 3/4 teaspoon salt. Mix until combined, scraping the sides as you mix.
3. Press about 2/3 of the dough into the prepared pan. You can use a use a piece of parchment paper to press down easier. Top dough with the pie filling. If you like a crisper crust, you can bake for 5-10 minutes before adding filling.
4. Drop the remaining dough by small spoonful's evenly over the top of the filling, leaving space between the spoonful's. Bake in the preheated oven for 20-30 minutes, or until the dough on top is lightly golden. Remove and let cool completely.
5. When the bars have cooled, whisk together the powdered sugar, almond extract and milk. Add more milk or powdered sugar as needed to achieve the desired consistency. Drizzle the glaze over the cooled bars and refrigerate for about 10 minutes to set.
6. Once set, slice into 16 bars and serve.

• Substitutions: You may use all vanilla if you do not love almond extract, but using both gives a deeper flavor. You can also switch the pie filling to another flavor if desired.
• Freezing Instructions: Allow bars to cool completely. Place in an even layer on a pan that will fit into the freezer. Freeze for 1 hour and then transfer to a freezer container where you can stack them. When ready to eat, remove a few hours before serving to thaw on the counter.