for the bars:
1 cup butter (2 sticks) softened
2 cups sugar
1 teaspoon salt
4 large eggs
1 tsp vanilla extract
1/4 tsp almond extract
3 cups all-purpose flour
2 21 oz cans cherry pie filling
For the glaze:
1 cup powdered sugar
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
2-3 tablespoons milk
Preheat oven to 350°.
In a large bowl, cream butter, sugar and salt until light and fluffy.
Add eggs, one at a time, beating well after each addition. Beat in extracts. Gradually add flour.
Spread 3 cups dough into a greased 15x10x1-in. baking pan. Spread with pie filling.
Drop remaining dough by teaspoonfuls over filling. Bake 30-35 minutes or until golden brown.
Cool completely in pan on a wire rack.
In a small bowl, mix powdered sugar, extracts and enough milk to reach desired consistency; drizzle over top.