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Prep 35min
Total3hr35min
Servings24
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Ingredients
Crust
3/4
cup butter or margarine, softened
1/2
cup granulated sugar
1/2
teaspoon vanilla
1 1/2
cups Gold Medal™ all-purpose flour
Cake
1/2
cup butter or margarine, softened
1
cup granulated sugar
1/4
teaspoon almond extract
2
eggs
1 2/3
cups Gold Medal™ all-purpose flour
1/4
teaspoon baking powder
1/4
teaspoon baking soda
1/4
cup cranberry juice
1/4
cup whipping cream
1
bag (5 oz) whole dried cherries (about 1 cup)
1
cup sweetened dried cranberries
Glaze
1
cup powdered sugar
2
tablespoons cranberry juice
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Steps
1
Heat oven to 350°F. Lightly spray 13x9-inch pan with cooking spray. In medium bowl, beat 3/4 cup butter, 1/2 cup granulated sugar and the vanilla with electric mixer on medium speed until well blended. On low speed, beat in 1 1/2 cups flour until soft dough forms. Press dough in bottom of pan.
2
In large bowl, beat 1/2 cup butter, 1 cup granulated sugar and the almond extract on medium speed until well blended. Beat in eggs, one at a time, until creamy. On low speed, beat in 1 2/3 cups flour, the baking powder and baking soda. Beat in 1/4 cup juice and the cream. Fold in cherries and cranberries. Spread over crust.
3
Bake 45 to 50 minutes or until toothpick inserted in center comes out clean and top is golden brown. Cool completely, about 2 hours.
4
In small bowl, beat glaze ingredients with wire whisk until smooth; drizzle over bars. Let stand about 10 minutes or until glaze is set. Run table knife around edges of bars to loosen. For bars, cut into 6 rows by 4 rows, using serrated knife.
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Here’s a wonderful bar to serve midmorning or for brunch with coffee or milk for the holidays!
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