Ingredients
1 cup softened unsalted butter
2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
¼ teaspoon almond extract
3 cups all-purpose flour
1 teaspoon salt
2 (21-ounce) cans cherry pie filling
Glaze
1 cup powdered sugar
½ teaspoon vanilla extract
½ teaspoon almond extract
2 tablespoons milk
Instructions
Preheat the oven to 350 degrees Fahrenheit. Spray a 9 x 13 x 2-inch baking pan with pan spray and set aside.
Cream together 1 cup softened unsalted butter and 2 cups granulated sugar. Add 4 large eggs and beat well. Beat in 1 teaspoon vanilla extract and ¼ teaspoon almond extract.
In a separate bowl, combine 3 cups all-purpose flour and 1 teaspoon salt. Add the flour mixture to the creamed mixture and mix until combined.
Spread 3 cups of the batter evenly on the bottom of the prepared pan. Top with the 2 (21-ounce) cans cherry pie filling , spreading evenly across the batter. Drop dollops of the remaining batter as evenly as you can over the top until all the batter has been used.
Bake for 35-40 minutes or until a toothpick comes out clean and the top is lightly golden brown. If you are using a 15 x 10-inch pan instead, the bake time may be a bit shorter, about 30 minutes. Cool completely.
Whisk together 1 cup powdered sugar, ½ teaspoon vanilla extract, ½ teaspoon almond extract, and 2 tablespoons milk and drizzle over the cooled bars.
