Sugar cookie bars loaded with maraschino cherries and topped with cream cheese frosting. For bars: Drain cherries well. Chop and set aside. Cream butter and sugar in a mixing bowl. Beat in the eggs, vanilla, and almond extract. Add flour, salt, and baking powder. Stir till combined. Fold in the cherries. Press dough into a well greased 9x13" pan.
Soft buttery bars filled with juicy maraschino cherries, and drizzled with cherry glaze. Cream sugar and butter in a mixing bowl till smooth and creamy. Beat in egg, vanilla, and almond extract. Stir in flour and salt, then cherries. Chill for at least 30 minutes or until no longer sticky. Pat dough into a lightly greased 15" x 10" jelly roll pan.
Soft buttery bars filled with juicy maraschino cherries, and drizzled with cherry glaze. Cream sugar and butter in a mixing bowl till smooth and creamy. Beat in egg, vanilla, and almond extract. Stir in flour and salt, then cherries. Chill for at least 30 minutes or until no longer sticky.
Shortbread-based square with maraschino cherries and sweetened condensed milk. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking pan. Cream butter and sugar in a large bowl with an electric mixer. Blend in flour until mixture resembles coarse crumbs. Pat dough evenly into the prepared baking pan.