Cherry Slices

I first tasted this delicious pastry at a Delta Kappa Gamma (women teacher's organization) brunch meeting. Elinor Haas had prepared it and willingly shared the recipe.
One of those recipes that was easy enough for high school Foods students to prepare but fancy enough to serve for an elaborate brunch. It makes a nice coffee or snack cake and is also great for pot lucks.

Cherry Slices
1 cup butter or margarine

1¾ cups granulated sugar

4 eggs

1 teaspoon vanilla

2½ cups all-purpose flour

1½ teaspoons baking powder

Pinch of salt

1 (21 oz.) can cherry pie filling

Frosting

1 cup powdered sugar, sifted

Milk

1.  Preheat oven to 350°. Grease or spray a 11”x17” cookie sheet with sides.

2.  Combine butter, sugar, eggs and vanilla; beat at medium speed, about 2 minutes, until light and fluffy. 

3.  Gradually add flour, baking powder, and salt. Beat well. 
4.  Spread dough in prepared pan, saving 1½ cups of batter for top. (An offset spatula is great for this task.)

5.  Spread cherry pie filling over dough. 

6.  Drop rest of dough by spoonfuls and spread out (it will not, and need not, cover the entire surface of the cherry pie filling). 

7.  Bake 40 minutes. 

8.  Mix powdered sugar with enough milk to make a thin glaze. 

9.  Drizzle over warm coffee cake.

10.  When cool, cut into squares.

Recipe without photos . . .

Cherry Slices

1 cup butter or margarine

1¾ cups granulated sugar

4 eggs

1 teaspoon vanilla

2½ cups all-purpose flour

1½ teaspoons baking powder

Pinch of salt

1 (21 oz.) can cherry pie filling 

Frosting

1 cup powdered sugar, sifted

Milk

1.  Preheat oven to 350°. Grease or spray a 11”x17” cookie sheet with sides.

2.  Combine butter, sugar, eggs and vanilla; beat at medium speed, about 2 minutes, until light and fluffy.  

3.  Gradually add flour, baking powder, and salt.  Beat well. 
4.  Spread dough in prepared pan, saving 1½ cups of batter for top. (An offset spatula is great for this task.) 

5.  Spread cherry pie filling over dough.

6.  Drop rest of dough by spoonfuls and spread out (it will not, and need not, cover the entire surface of the cherry pie filling).  

7.  Bake 40 minutes.  

8.  Mix powedered sugar with enough milk to make a thin glaze. 
9.  Drizzle over warm coffee cake.

10.  When cool, cut into squares.