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
- Cream butter sugar and vanilla until light and fluff.
- Add the eggs, vanilla and almond extracts and beat well.
- Sift together the flour, baking powder and baking soda.
- Add dry ingredients to the creamed mixture, folding to combine well.
- Fold in the chopped cherries.
- 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.)
- Remove from oven and cool completely on a wire rack.
- Frost with vanilla frosting.
- 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.
- Spread over the cooled cookies and cut into squares or bars.
- These freeze very well in airtight containers.