Cream together 1 cup of softened real butter and 1 cup of sugar until light and fluffy, about 2-3 minutes. Beat in 2 eggs, 1 teaspoon of almond, and 1 teaspoon of vanilla extract until smooth.

Gradually add 2.5 cups of all-purpose flour and 0.5 teaspoon of salt to the wet mixture, stirring until a soft dough forms.

Press half of the dough into a greased 15x10 inch baking pan. Spread 1 can of cherry pie filling evenly over the crust, then crumble remaining dough over the top.

Preheat oven to 350°F (175°C). Bake for 35-40 minutes until golden brown and filling bubbles.

Once baked, cool in the pan. Whisk 1 cup of confectioners’ sugar, 0.5 teaspoon of almond extract, 0.5 teaspoon of vanilla extract, and a splash of milk for glaze, drizzle over bars.