Time 1h5m Yield 3 dozen. Number Of Ingredients 16 Steps:
In a bowl, combine flour and confectioners’ sugar; cut in butter until crumbly. Press into a greased 13-in. x 9-in. baking pan. Bake at 350° for 12-15 minutes or until lightly browned., Meanwhile, in a bowl, combine brown sugar and eggs; mix well. Combine flour, baking powder and salt; gradually add to egg mixture. Stir in almonds and cherries. Spread over crust. Bake at 350° for 30-35 minutes or until bars begin to pull away from sides of pan. Cool on a wire rack. In a small bowl, beat icing ingredients until smooth. Frost bars.
Time 45m Yield 36 Number Of Ingredients 10 Steps:
Preheat the oven to 300 degrees F (150 degrees C). In a large bowl, cream together butter and sugar until light and fluffy. Beat in the egg and almond extract. Combine the flour and salt; stir into the creamed mixture until well blended. Mix in 1/2 cup of the cherries. Press the dough into an ungreased 9x13 inch baking pan. Sprinkle with remaining cherries and crushed candies. Press in lightly. Bake for 30 to 35 minutes in the preheated oven, or until edges are lightly browned. Cool completely in the pan before icing. To make the icing, mix together the confectioners’ sugar and water until a drizzling consistency is reached.
Time 45m Yield 36 Number Of Ingredients 10 Steps:
Preheat the oven to 300 degrees F (150 degrees C). In a large bowl, cream together butter and sugar until light and fluffy. Beat in the egg and almond extract. Combine the flour and salt; stir into the creamed mixture until well blended. Mix in 1/2 cup of the cherries. Press the dough into an ungreased 9x13 inch baking pan. Sprinkle with remaining cherries and crushed candies. Press in lightly. Bake for 30 to 35 minutes in the preheated oven, or until edges are lightly browned. Cool completely in the pan before icing. To make the icing, mix together the confectioners’ sugar and water until a drizzling consistency is reached.
Time 1h Yield 40 serving(s) Number Of Ingredients 10 Steps:
Heat oven to 300. Mix sugar, butter, almond extreact and egg in a large bowl until well blended. Stir in flour, 1/2 cup cherries, and salt. Spread in ungreased 15 1/2 x 10 jelly roll pan. Sprinkle on top the remaining cherries and the candies; press lightly. Bake until edges are very light brown, 30 to 35 minutes. Cool completely. Make glaze by mixing powdered sugar and water until smooth and of desired consistency. Drizzle squares with glaze.
Time 1h Number Of Ingredients 11 Steps:
Cream the sugar, margarine and vanilla until light and fluffy. Add the eggs, one at a time, beating well after each egg. Sift together the flour and baking powder and add to wet mixture. Mix well. Spread 2/3 batter on greased cookie sheet. Spoon on can of cherry pie filling. Top with remaining batter, swirling the batter some. Bake at 350 degrees F for 25-35 minutes. After cooled, drizzle glaze over entire dessert.
Time 55m Yield 5 dozen. Number Of Ingredients 13 Steps:
Preheat oven to 350°. In a large bowl, cream butter, sugar and salt until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in extracts. Gradually add flour., Spread 3 cups dough into a greased 15x10x1-in. baking pan. Spread with pie filling. Drop remaining dough by teaspoonfuls over filling. Bake 35-40 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.
