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Cherry Squares

Yield about 3 dozen


  • 1 cup butter or margarine, softened
  • 1 cup sugar
  • 1 large egg
  • 1 egg yolk
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 1 egg white
  • 1 1/2 cups firmly packed brown sugar
  • 1 teaspoon vanilla extract
  • 1 (10-ounce) jar red maraschino cherries, drained and chopped
  • 1/2 cup chopped pecans or almonds

How to Make It

  1. Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add egg and egg yolk, beating just until yellow disappears.

  2. Combine flour, baking powder, and salt; gradually add to butter mixture, beating well. Stir in 1 teaspoon vanilla extract and almond extract. Spread in a greased 13- x 9-inch pan; set aside.

  3. Beat egg white at high speed with an electric mixer until stiff peaks form. Gradually add brown sugar, beating until smooth; stir in 1 teaspoon vanilla. Fold in cherries and pecans; spread over batter.

  4. Bake at 350° for 25 minutes or until lightly browned. Cool and cut into squares.