Double Cherry Cookie Bars March 4, 2014

These are so good, and pretty simple to make.  Recipe below!

Double Cherry Cookie Bars

1 cup butter, softened
2 cups sugar
4 eggs
1 teaspoon vanilla extract
1/4 teaspoon almond extract
3 cups all-purpose flour
1 teaspoon salt
2 cans (21 oz) cherry pie filling

1 cup powdered sugar
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
2 tablespoons milk

Preheat oven to 350 degrees.
In a large bowl, cream together softened butter and sugar. Add eggs, vanilla, and almond extract and beat well. Add flour and salt to the creamed mixture and mix until combined. Grease a 9×13" baking pan (I used cooking spray), and spread about 3/4 of the batter in the bottom (The dough is little sticky, so I sprayed my hands with non-stick cooking spray, and used my hands to spread the dough to the edges of the pan). Spread both cans of pie filling over the batter. Drop remaining batter on top of pie filling in teaspoonful amounts to make the top crust.
Bake for about 45 minutes to an hour, or until the cherries start to bubble up through the crust.  The top crust should be a light golden brown.  Glaze is optional.  If you decide to glaze yours, drizzle the glaze across the top of the bars (approximately 15 minutes after taking them out of the oven).  Serve warm or chilled!