Preheat oven to 375 degrees.
Dig into these delectable cherry desserts at your next patriotic picnic! A perfect combination of cherry, almond and cookie flavors.
Servings and Ingredients
|3 c. Hy-Vee all-purpose flour|
|2 tsp. Hy-Vee baking powder|
|½ tsp. Hy-Vee salt|
|1 ⅓ c. Hy-Vee salted butter, softened|
|1 c. Hy-Vee granulated sugar|
|2 Hy-Vee large eggs|
|2 tbsp. lemon zest|
|2 tsp. Hy-Vee almond extract|
|1 (21-oz.) can Hy-Vee cherry pie filling or topping|
|½ c. plus 2 tsp. Hy-Vee powdered sugar|
|1 tbsp. Hy-Vee 2% reduced-fat milk|
|Hy-Vee natural sliced almonds, for garnish|
Things To Grab
- Medium bowl
- Large mixing bowl
- Electric mixer
- Small bowl
Whisk together flour, baking powder and salt in a medium bowl.
Beat butter and sugar in a large mixing bowl with an electric mixer on medium for 2 minutes or until light and fluffy. Beat in eggs, lemon zest and almond extract until combined, scraping side of bowl occasionally. Gradually beat in flour mixture on low until combined.
Press half the dough evenly into the bottom of a 13x9-in. baking pan. Spread with cherry pie filling. Drop small spoonfuls of remaining dough on top the filling.
Bake for 30 to 35 minutes or until top is golden. Cool completely on a wire rack.
Meanwhile, for glaze, whisk together powdered sugar and milk until smooth. Drizzle over bars. Garnish with almonds, if desired. Cut into 15 bars to serve.
Amounts Per Serving
- Total Fat: 17g
- Cholesterol: 70mg
- Sodium: 290mg
- Total Carbohydrates: 48g
- Protein: 4g