INGREDIENTS:
½ cup butter, softened
½ cup shortening
1¾ cups sugar
1½ teaspoons baking powder
½ teaspoon salt
3 eggs
1 teaspoon vanilla
3 cups all-purpose flour
2 21 ounce cans cherry pie filling (see NOTES)
½ cup sliced almonds, optional
Icing:
1½ cups confectioner’s sugar
¼ teaspoon vanilla or almond extract
3 – 4 teaspoons milk
INSTRUCTIONS:
-Preheat oven to 350 degrees F.
-In a large mixing bowl beat butter and shortening with an electric mixer on medium speed for 30 seconds.
-Add sugar, baking powder, and salt. Mix until combined, scraping sides of bowl occasionally.
-Beat in eggs, one at a time, and vanilla until combined.
-Mix in the flour.
-Reserve 1½ cups of the dough.
-Spread remaining dough in the bottom of an ungreased 15x10x1-inch baking pan.
-Bake for 12 minutes.
-Spread pie filling over crust in pan. Spoon reserved dough into small mounds on top of pie filling. Sprinkle with nuts, if using.
-Bake about 30 minutes more or until top is light brown. Step11: Cool in pan on a wire rack for 10 minutes.
-Drizzle top with icing. Cool completely.
-To make icing, mix the confectioner’s sugar and extract in a small bowl. Add just enough of the milk to make a smooth icing that will drizzle.