My favorite birthday treat is Cherry Squares. I don’t get them every year, but often my mom will bake a batch for me. Even though I did see her just 10 days before my birthday, she didn’t make me any. Can you believe that? I know. It’s a sad life I lead.
So, I decided to make a pan for myself. This is the first time I’ve ever made them. The recipe makes a large jelly roll pan, but I cut the recipe in half to make a 9×13 pan. Food blogging can start to go to a person’s hips. I did not need to chow down on a full recipe of these sweet cherry treats.
Here’s what you’ll need:
This will make a 9×13 pan. Double it if you want to put it in an 18×22″ jelly roll pan.
- 2 cups flour
- 1 1/2 Tbs. sugar
- 1 1/2 sticks butter (3/4 cup)
- 1/2 tsp. salt
- 1 egg yolk
- 1 Tbs. lemon juice
- 1/4 cup milk
- 1 can pie filling (I used 1 1/2 cans to make it more fruity)
Mix the dry ingredients together and cut the butter in with a fork or a pastry blender, until you have crumbs. Stir together the egg, milk and lemon juice and add it all to the dry ingredients.
Divide the dough in half. Roll one half out with a rolling pin on a floured surface and then transfer it to the 9×13 pan. Cover the dough with pie filling. Roll out the second dough ball and place it on top of the pie filling. This dough is pretty forgiving. If you need to patch a hole, just pat a piece of dough into place. It doesn’t need to be perfect.
Bake at 375 degrees for 25 minutes. Cool completely and then spread the icing on.
Here’s what you’ll need for the icing:
- 2-3 Tbs. butter, softened
- 1 1/2 – 2 cups powdered sugar
- 1 tsp. vanilla
Put the butter in a small bowl and add the powdered sugar and vanilla. Start with 2 Tbs. of milk and stir together. Keep adding milk slowly until you get a nice, spreadable consistency and everything is mixed well. Spread on the cooled cherry squares. Sprinkle with chopped pecans, if you like.