Categories: dessert

Ingredients

• 1 cup butter, softened
• 2 cups sugar
• 1 teaspoon salt
• 4 Eggland’s Best Eggs
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 3 cups all-purpose flour
• 2 cans (21 ounces each) cherry pie filling
• 1 cup confectioners’ sugar
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 2 to 3 tablespoons milk

Directions

1. Preheat oven to 350°. In a large bowl, cream butter, sugar and
2. salt until light and fluffy. Add eggs, one at a time, beating well
3. after each addition. Beat in extracts. Gradually add flour.
4. Spread 3 cups batter into a greased 15×10×1-in. baking pan. Spread
5. with pie filling. Drop remaining batter by teaspoonfuls over
6. filling. Bake 30-35 minutes or until golden brown. Cool completely
7. in pan on a wire rack.
8. In a small bowl, mix confectioners’ sugar, extracts and enough milk
9. to reach desired consistency. Drizzle over top.

10. Yield: 5 dozen.

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