Recipe by Ruthie Isaacs
"Cherry and nut layer bars which are very festive for all December holidays."
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2 1/3 cups
eggs, lightly beaten
1 1/2 teaspoons
1 (10 ounce) jar
maraschino cherries, drained and juice reserved
2 1/2 cups
These turned out great but i do agree that once i first iced them, they were kind of "blah" looking. I had some mini gingerbread men and christmas tree sprinkles and with this addition, they looked beautiful. These squares require patience when cutting them in order to get the perfect looking square. I froze mine slightly prior to cutting it. I also did not have a food processor, but i used my pampered chef chopper and it did the cherries and nuts perfectly. Great addition to my christmas baking.
Sweet, buttery and rich, rich, RICH! So sweet my husband said it made his teeth "tingle".The shortbread base seemed overdone, I would suggest not waiting for your crust to get to the light brown stage in the first baking step, just go with the 12 minutes realizing that it's going to cook for another 25 minutes. You must definitely wait until the bars are completely cooled to frost or it will be a mess. There is another recipe on this site that I like a lot called "Pink Ladies" that uses a similar frosting for a chocolate base, I think I'd like to try and combine parts of each of these recipes to have a chocolate base with cherry topping.
Mmmm... I saw this recipe & just had to try it... I'm glad I did. Maybe these weren't the prettiest cookie on my Christmas plates, but they were one of the tastiest! They are time-consuming with the different steps, but well worth it.
Kids of ALL ages love this recipe! My Sister inlaw has been making this
recipe for over 18 years that I know of, dont know where she origionally
found it, but it is a delicious cookie..my favorite! We also add coconut
to the frosting sometimes. Its best to keep these refridgerated after
they have been frosted, cover them with plastic wrap and they will last
for several days...if they arent eaten up first! =) Mine dont last but
a few days..cause they are so yummy!
My husband really, really likes these. The "crust" can be a little dry if you aren't careful. Also instead of spreading the frosting I drizzled it in zigzags or other designs and they actually looked quite nice.
I made these this year as part of my Christmas cookies. They were very easy to make, and yieled quite a few cookies. One tip I have is to make sure not to process the cherry mixture in the food processor more than a few seconds, you just want the cherries to get a little chopped up. I made 2 alterations, one was that I forgot I needed the cherry juice and dumped it out, so I just used water in place of it to make a white frosting. The other is that my family doesn't really like nuts, so I just left them out. The bars are pretty sweet, especially with the powdered sugar icing, but they are sooo good and have a great texture with combination of the crust and the cherry layer. Overall, a definite winner. Try this!
these bars were delicious! totally recomend them if you like the buttery taste of shortbread! they only lasted a minute - everyone ate them up so quickly! they aren't the most beautiful bars, but i gave them 5 stars just 'cause they taste so good!
I got compliments on these. I took the advice of another reviewer and drizzled the icing over the bars to make it less sweet.
* Percent Daily Values are based on a 2,000 calorie diet.
Gooey Cherry Bars
Serving Size: 1/36 of a recipe
Servings Per Recipe: 36
Amount Per Serving
Calories from Fat: 53
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