{Cherry-Pie} Cookie Bars

Love a homemade cherry pie and baked sugar cookies? Then you will die for these Cherry-Pie Cookie Bars!
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Mmm mmm mmm the buttery-sugary dough taste amazing with just a touch of almond. Cherry pie filling and a glaze frosting. To die for!!! Perfect for summer time. So much easier to make than baking a homemade pie, yet has all the yummy flavor. Trust me, you’ve got to try these! You can whip them up in just under 20 minutes!

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Ingredients:

Bars~

  •  1 cup butter (softened)
  • 2 cups sugar
  • 3 eggs
  • 1 tsp. vanilla
  • 1/2 tsp. almond extract
  • 3 cups all purpose flour
  • 1 tsp. baking powder
  • 1/2 tsp. salt (if unsalted butter is used)
  • 1  1/2 (21oz) cans of Cherry Pie filling

Glaze Topping~

  • 1 cup confectioners sugar
  • 1/2 tsp. vanilla
  • 1/2 tsp. almond extract
  • 2 tbsp. milk
  1. Pre-heat oven to 350. Mix together butter and sugar until fluffy.|
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  2. Add eggs one at a time, vanilla and almond extract, and mix until light and fluffy.
  3. Then mix in dry ingredients slowly, until well blended.
  4. Prepare a 9X13 baking pan. I recommend using parchment paper to line the pan. This makes it so much easier to take out once cooled and cut into nice squares.
  5. Use 2/3 of the batter and line the bottom of the pan with it. Smooth it out so its nice and even.
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  6. Add the cherry pie filling on top.
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  7. Use the remaining dough and spoon balls of it on top of the pie filling.
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  8. Bake for about 3o minutes or until lightly golden brown.
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  9. Allow to cool completely. Once cooled prepare the glaze topping.
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  10. Blend together until you get the consistency you like. For easy application I use a plastic ziplock baggie over a cup, then pour the glaze into it.
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  11. Ziplock the baggie up, cut a small corner off and use
    to glaze the top of the cherry-pie bars!
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    * You can try this same recipe with many other pie fillings too! My other personal favorite its blueberry and lemon extract (instead of almond) Just as amazing!!*
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4th of July * Chocolate Chip Cookie Cake

Have you ever tried a cookie cake before? It’s a big giant cookie with frosting on top. Mmm Mmm Mmm it’s soft and chewy and taste so yummy.

For the 4th of July I made a flag themed one for dessert. (It would also be great on Flag Day or Memorial Day.)
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I used blueberries around the entire outside and for the stars. Then I cut up strawberries for the red stripes.

Here’s what you will need to make your own:
1 – 2lb. Toll House cookie dough (I used chocolate-chip but you could use sugar as well)1- 8oz. of cream cheese (softened)
1- 8oz.  frozen cool-whip (thawed)
4- squares white chocolate (melted)
1-  cup confectionery sugar

Preheat oven to 350.
First roll out the cookie dough on a cookie sheet. I slice the cookie dough roll into circles and arranged on a cookie sheet. Then using wax paper, I roll over the cookie dough until smooth. (Don’t roll to the edges as the cookie will get bigger while it bakes.) Bake for 15-20 minutes or until the edges are lightly browned.
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Take out of oven and allow the cookie to cool completely (about an hour). The cookie will continue to bake while its cooling down, so it’s important not to over bake it in the oven. Hey now, we want a soft and chewy cookie after all.

While the cookie is baking lets mix up the frosting. Using a mixer beat the soften cream cheese and melted white chocolate together until fluffy. Then mix in half of the cool-whip with the beaters and slowly add in the confectionery sugar. Once all of that is mixed together with beaters hand mix in the rest of the cool whip. Allow to refrigerate while the cookie is cooling. This will help harden the frosting.

After the cookie is completely cooked you can frost it.
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Then add the blueberry boarder
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Slice the strawberries
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And add them to the flag for stripes
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With the remaining frosting you can pipe some white stripes between the strawberries.

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And there you have it. 🙂

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