1 cup butter, softened
2 cups granulated sugar
1 tsp salt
4 large eggs
1 tsp vanilla extract
1/4 tsp almond extract
2 cups all-purpose flour
1 cup white whole-wheat flour
2 cans (21-oz each) cherry pie filling
Preheat oven to 350 degrees.
Lightly grease a 15x10x1-inch baking pan; set aside.
In a large bowl, cream butter, sugar, and salt until light and fluffy; add eggs, one at a time, beating well after each. Beat in the extracts.
Gradually add the flours to the butter mixture.
Remove 3 cups of the batter and spread over the bottom of the prepared baking pan; spread pie filling over batter. Using a teaspoon, drop the remaining batter over the pie filling.
Bake at 350 degrees for 30 to 35 minutes or until golden brown. Remove from oven, set pan on a wire rack and allow bars to cool completely.
1 cup powdered sugar
1/2 tsp vanilla extract
1/2 tsp almond extract
2 to 3 tbsp milk
In a small mixing bowl, combine the powdered sugar, extracts, 2 tablespoons of the milk. Add more of the milk if necessary to reach a drizzle consistency. Drizzle over the cooled bars before cutting.