Ingredients
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
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
1
cup powdered sugar
2
tablespoons cranberry juice
Preparation
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.
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.
Bake 45 to 50 minutes or until toothpick inserted in center comes out clean and top is golden brown. Cool completely, about 2 hours.
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.
