Ingredients

• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 1 teaspoon salt
• 2 large eggs
• 1 teaspoon vanilla extract
• 1⁄4 teaspoon almond extract
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 2 (21 oz) cans cherry pie filling

• Glaze:
• 1 cup powdered sugar
• 1⁄2 teaspoon vanilla extract
• 1⁄2 teaspoon almond
• 2-3 tablespoons milk

Instructions

• Preheat the oven to 375°F.
• Grease a 15x10x1-inch jelly roll pan (or a 9×13-inch pan if you want them thick).
• In a large bowl, beat the butter, sugar, and salt until light and fluffy.
• Add the eggs one at a time, beating well after each addition.
• Mix in the vanilla and almond extracts.
• Gradually add the flour and baking powder and mix until just combined.
• Press about 2/3 of the dough evenly into the prepared pan and bake for 5-8 minutes (or 10-12 minutes in a 9×13 pan) until lightly golden.
• Remove the dish from the oven and spread the cherry pie filling evenly over the dough.
• Drop the remaining dough by teaspoonfuls over the top of the filling.
• Bake for 20-25 minutes until lightly golden brown on top (30-35 for a 9×13 pan).
• Cool completely in the baking dish on a wire rack.
   
• For the glaze, whisk together the powdered sugar, vanilla and almond extract, and enough milk to reach the desired consistency.
• Drizzle over the cooled bars.
• Cut into squares and serve.

Store covered at room temperature for 3-4 days or in the fridge for up to a week.