CHERRY CAKE SQUARES #Christmas


These bar cookies are inspired by added favorite Leisure hot commodity here in Island and a rattling nonclassical instruction on this website at this term of gathering, Redness Enclosure Cake. It's pioneer in practically every lodging in the province during the Noel toughen so I content, why not translate it into a cook conservative type too. These almond tinged cake squares are pretty easygoing to neaten and are added extraordinary acquisition to the Spend freezer.


Ingredients
  • 1 cup butter
  • 1 1/2 cup white sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 tsp almond extract
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 2 cups flour
  • 1 cup glace cherries quartered
FOR THE FROSTING
  • 2 cups icing sugar powdered sugar
  • 1/2 cup butter
  • 1 tsp vanilla extract
  • 1 -2 tbsp milk
Instructions
  1. Cream butter sugar and vanilla until light and fluff.
  2. Add the eggs, vanilla and almond extracts and beat well.
  3. Sift together the flour, baking powder and baking soda.
  4. Add dry ingredients to the creamed mixture, folding to combine well.
  5. Fold in the chopped cherries.
  6. Spread in a parchment lined or greased 9 inch square baking pan and bake for 45-55 minutes at 350 degrees F. (325 for glass bake ware) A toothpick inserted in the center should come out clean. (This recipe is too large for an 8x8 pan. If you do not have a 9x9 pan you can multiply the entire recipe by 1 1/2 and use a 9x13 pan instead if you have one of those.)
  7. Remove from oven and cool completely on a wire rack.
  8. Frost with vanilla frosting.
  9. For the vanilla frosting beat together the butter, icing sugar, vanilla and milk until, light, fluffy and of a good spreadable consistency. Add the milk only a little at a time until the proper consistency is achieved.
  10. Spread over the cooled cookies and cut into squares or bars.
  11. These freeze very well in airtight containers.