1 cup butter, softened
2 cup sugar
3 cup flour
1/2 tsp almond extract
1 tsp vanilla
1 large can (21 oz.) cherry pie filling
3 tbsp milk ,
1 tbsp butter, melted
1 tbsp soft cream cheese
5 heaping tbsp powdered sugar.
Oven 375. Line a 9×13 inch pan with parchment paper.
Cream butter and sugar together until very light and fluffy. Add eggs one at a time, then beat in the extracts. Gradually mix in the flour until well incorporated.
Spread 3/4 of the batter in the bottom pan lined with parchment paper. Scoop cherry pie filling over batter in pan. Drop remaining batter by spoonful’s over the cherries.
Bake for 45 min. Let cool completely.
To make icing whisk together icing ingredients and drizzle over cooled bars before slicing,