1 cup unsalted softened butter (2 sticks)
2 cups sugar
1 teaspoon salt
4 large eggs
1 teaspoon of vanilla
¼ teaspoon almond extract
3 cups all purpose flower
2 (21 ounces) cans cherry pie filling.
1 cup powdered sugar
½ teaspoon of vanilla
½ teaspoon almond extract
2-3 tablespoons of milk.
1. Preheat oven to 350F. In a large bowl, cream butter, sugar and salt until light and fluffy.
2. Add eggs. One at a time, beating well after each addition. Beat in extracts. Gradually add flour.
3. Spread 3 cups of dough into a greased 15x10x1 inch baking pan. Spread with pie filling on top.
4.Drop remaining dough by teaspoonfuls over filling. Bake 30 minutes or until golden brown. Cool completely on a cooling rack.
5. Once cool take glaze and spread over top of dessert.