Cherrie Pie Cookie Bars are a wonderful addition to an afternoon gathering. They’re quite easy to throw together and delicious as well.
1 1/2 cup granulate sugar
1 1/3 cups salted butter, softened
1/2 orange, zested
2 large eggs
1 teaspoon vanilla extract
4 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons whole milk
1 30-ounce can cherry pie filling
1 cup confectioner’s sugar
1 tablespoon whole milk
1 lemon, zested
Preheat the oven to 375F degrees
Cream together the granulated sugar, butter and orange zest in the bowl of an electric stand mixer with the paddle attached (we are always in love with our KitchenAid!). Beat until fluffy. Add eggs one at a time, mixing in between. Add vanilla. Mix until fully incorporated.
Sift together the flour, baking powder and salt in a bowl. add half the dry ingredients to the butter and sugar mixture, and add half the milk. Mix. Add the remaining dry ingredients, followed by the remaining milk and mix until well incorporated and dough comes together.
Press 2/3 of the dough into the bottom of a 9×13″ glass baking dish. Pour the cherry pie filling and spread it evenly. Drop spoonfuls of the remaining dough over the pie filling. Bake until edges and top are golden and the center is set — 35-40 minutes. Let the bars cool (15-20 minutes).
For the glaze, add the confectioner’s sugar, milk and lemon to a bowl and stir until smooth. Drizzle over the bars. Allow 15 minutes to set, then cut cookies and serve.