Cherry cookie bars have a super soft, buttery cookie dough crust and flavourful cherry almond filling, finished with a sweet drizzle of vanilla glaze. Amazing and so easy to make!
1can cherry pie filling or my homemade pie filing recipe(see blog post)
2-3dropsalmond extract(optional)
Cookie dough base
130gbutter(at room temperature)
100gcaster sugar
50glight brown sugar
1mediumegg(50g)
230gplain flour (all-purpose)
1tspbaking powder
¼tsp fine sea salt
20g flaked or sliced almonds
Vanilla glaze
40gicing sugar (US powdered sugar)
1-2tbspmilk or cream
¼tsppure vanilla extract or 1/8 tsp of vanilla paste
Preparation
If you are making the cherry pie filling, prepare it as per the instructions in the recipe provided in my post. Allow time for it to cool. Otherwise you can buy a tin from the supermarket. Optional: When I make the filling, I add the almond extract to it , you can just add it to the tin you bought and give it a stir before poring it over the cookie dough base.
Preheat your oven to 190°C / 170°C fan / 375°F / Gas 5 and line a 20cm (8inch) square baking pan with baking paper and set aside.
Cookie dough: In a medium bowl, cream the butter, and both the sugars together until light and fluffy. 2-3 minutes approx.Add the egg and mix until combined. Sift the flour, salt and baking powder into the bowl and mix together to create a smooth dough.
Take 2/3 of the dough (more or less) and press into the bottom of the pan. It helps to drop pieces relatively evenly across the bottom before spreading into an even layer.
Mix the almond extract with the cherry pie filling and ensure it's well combined. Pour the cold cherry filling over the top of the cookie base. Pinch off or spoon teaspoons of the remaining dough over the top. It won’t completely cover the filling all over but it will spread while baking. Scatter over the flaked almonds.
Baking: Place the pan in the centre of the oven for 30-35 minutes, until the top has turned golden brown. Cool completely in the pan placed on top of a wire rack.
Vanilla glaze: In a small bowl, mix the icing sugar, almond extract and enough milk or cream until you reach a thick and pourable consistency. Drizzle the glaze over the top of the bars.
KEYWORDS brownie and bar recipes, cherry recipes, easy recipe