Glazed Double Berry Sugar Cookie Bars

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Glazed Double Berry Sugar Cookie Bars





Glazed Double Berry Sugar Cookie Bars



1/2 cup unsalted butter, room temp

1/2 cup shortening, room temp

1 3/4 cup sugar

1 1/2 teaspoons baking powder

1/2 teaspoon salt

3 eggs

1 1/2 teaspoons vanilla extract

1 1/2 teaspoons almond extract, divided

3 cups flour

2 21 ounce cans of your favorite pie filling- I used cherry and strawberry (you won’t use all of the second can)

1 cup semi sweet or bittersweet chocolate chips


Glaze-

1 cup powdered sugar

1/2 teaspoon almond (or vanilla) extract mixed with

2 teaspoons half and half or milk (you may need a touch more cream to get the consistency glaze you like; start with this)


Preheat oven to 350.


In a large bowl, on low speed, beat together the butter and shortening. Add in the sugar, baking powder, salt, vanilla extract and 1 teaspoon of the almond extract and beat well.


Still using the mixer on low  carefully beat in 2 cups of the flour. Get a heavy wooden spoon and use that to mix in that last cup of flour.


Scoop out and set aside 1 1/2 cups of the dough. Press the rest into the bottom of a 15×10 inch baking pan. I find the easiest way to do this with sticky dough is to dump it all in the pan, then lightly flour my fingers to press the dough in, repeating the flouring as needed.


Bake the dough at 350 for 12 minutes. it will be just starting to turn a pale brown at the edges.


While it bakes, stir the remaining 1/2 teaspoon of almond extract into the pie filling.


After taking the crust out, carefully spread with desired amount of pie filling. I used about 1 1/2 cans. One can isn’t enough; two is a bit too much. Sprinkle the chocolate chips over the top, then dollop spoonfuls of the remaining cookie dough evenly over the fruit filling.


Continue baking at 350 for 35 to 45 minutes or until the top is a light golden brown.


Let cool for an hour, then glaze. The glaze is easy peasy. Just whisk together the glaze ingredients, adding more milk if you want it thinner and drizzle desired amount over the pan of bars. When totally cool, slice into squares.


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