|
| 2 | pouches (1 lb 1.5 oz each) Betty Crocker® sugar cookie mix |
| 1 | cup butter or margarine, softened |
| 1/2 | teaspoon almond extract |
| 2 | eggs |
|
| 1 | can (21 oz) cherry pie filling |
|
| 1 | cup powdered sugar |
| 1 | tablespoon milk |
| 1/4 | teaspoon almond extract |
| 1. | Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray. |
| 2. | In large bowl, stir base ingredients until soft dough forms. Press half of dough in bottom of pan. |
| 3. | Spread pie filling over dough. Drop remaining dough by teaspoonfuls over filling. |
| 4. | Bake 45 to 50 minutes or until golden brown. Cool 10 minutes. |
| 5. | In small bowl, stir glaze ingredients until smooth. If necessary, add additional milk, 1 teaspoon at a time, until thin enough to drizzle. Drizzle glaze over warm bars. For bars, cut into 6 rows by 4 rows. Store covered at room temperature. |
| Heat oven to 375°F. Decrease butter to 2/3 cup. Stir 1/4 cup Gold Medal® all-purpose flour into base ingredients. |
|
| This recipe was awarded honorable mention in the 2007 Mix It Up with Betty! Cookie Mix Recipe Contest. |
|
| Serve warm with a scoop of ice cream. |
|
| Use your favorite flavor of pie filling. |
Nutrition Information:
300 ( 110); 12g ( 6g, 2g); 40mg; 160mg; 45g ( 0g, 30g); 2g 6%; 0%; 0%; 4% 1 ; 2 ; 0 ; 2 3