Step 1

Grease a 15x10x1-inch baking pan. Preheat oven to 350°F.

Step 2

In a large mixing bowl, or bowl from stand mixer, cream together softened butter, granulated sugar and salt for 5 to 7 minutes until light and fluffy. The mixture should be light and lemon-colored.

Step 3

Next, add in the eggs, one a time beating well after each addition.

Step 4

Beat in vanilla and almond extracts.

Step 5

Gradually add in flour, one cup at a time, stirring just until combined.

Step 6

Remove 3 cups of the dough and spread evenly into prepared baking pan. (My pan was a bit larger and I didn't go all the way to the edges)

Step 7

Top with both cans of cherry pie filling, leaving about 1 and 1/2-inches around the edges.

Step 8

Drop the remaining dough by teaspoonfuls over the cherry pie filling. A small cookie scoop works great!

Step 9

Bake in 350°F oven for 35 to 40 minutes or until light golden brown. Cool completely in pan on wire cooling rack.

Step 10

In a small bowl, whisk together powdered sugar, vanilla extract and enough milk to reach desired consistency. Drizzle over top of cooled bars.