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<\/p>\nMaraschino Cherry Sugar Cookie Bars with Cream Cheese Frosting<\/p>\n
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3\/4 C. maraschino cherries, finely chopped (about half of a 16oz jar)<\/p>\n
3\/4 C. soft butter<\/p>\n
1 C. sugar<\/p>\n
2 eggs<\/p>\n
1\/2 tsp. vanilla<\/p>\n
1\/2 tsp. almond extract<\/p>\n
2 1\/2 C. flour<\/p>\n
1\/2 tsp. salt<\/p>\n
1\/4 tsp. baking powder<\/p>\n
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4 oz cream cheese, softened to room temperature<\/p>\n
1\/4 C. butter, softened<\/p>\n
1\/2 tsp. vanilla<\/p>\n
1\/4 tsp. almond extract<\/p>\n
dash of salt<\/p>\n
2 1\/2 – 3 C. powdered sugar<\/p>\n
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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 9×13″ pan. (I like to line mine with foil first.) Bake at 350\u00c2\u00b0 for about 20 minutes or till very lightly brown on the edges. Cool bars completely, then frost with cream cheese frosting. Frosting: Beat cream cheese and butter till smooth and creamy. Beat in vanilla, almond extract, salt, and enough powdered sugar to make a spreadable frosting. Spread on bars<\/p>\n","protected":false},"excerpt":{"rendered":"
Maraschino Cherry Sugar Cookie Bars with Cream Cheese Frosting 3\/4 C. maraschino cherries, finely chopped (about half of a 16oz jar) 3\/4 C. soft butter 1 C. sugar 2 eggs 1\/2 tsp. vanilla 1\/2 tsp. almond extract 2 1\/2 C. flour 1\/2 tsp. salt 1\/4 tsp. baking powder 4 oz cream cheese, softened to room temperature 1\/4 C. butter, softened 1\/2 tsp. vanilla 1\/4 tsp. almond extract dash of salt 2 1\/2 – 3 C. powdered sugar For…<\/p>\n