Four Tulip Blocks

Cherry Pie Bars

1 cup butter, softened

2 cups sugar

4 eggs

1 teaspoon vanilla

1/4 tsp almond extract

3 cups flour

1 tsp salt

2 21-ounce cans cherry pie filling

1 cup powdered sugar

1/2 teaspoons vanilla

1/2 teaspoons almond extract

2 tablespoons milk

Cream together butter and sugar. Add eggs and beat well. Beat in vanilla and almond extract. In a separate bowl combine flour and salt. Add to creamed mixture and blend well. Grease a 15x10x1 (jelly roll) pan. Spread about half the batter in pan and cover with pie filling. Drop remaining batter on top of pie filling. Bake at 350 for 30-35 minutes or until toothpick comes clean. Cool on wire rack. Make a glaze out of the last four ingredients and drizzle over the bars. Delicious served warm or cool. Makes about 40 2” bars.