Aunt Sonja's Cherry Squares
1 c. (2 sticks) butter, softened
2 c. sugar
3 c. flour
1/2 tsp. almond extract
1 tsp. vanilla
1 lg. can (21 oz.) cherry pie filling
Cream butter and sugar together until very light and fluffy. Add eggs one at a time, then beat in the extracts. Gradually mix in the flour until well incorporated.
Spread 3/4 of the batter in the bottom of a 9"x13" pan lined with parchment paper. Scoop cherry pie filling over batter in pan.
Drop remaining batter by spoonfuls over the cherries. (I often use a small cookie scoop and spread the globs out a bit with my fingers.)
Bake at 375 for 45 min. Let cool completely before slicing and serving.
After being baked and sliced into squares, they can be frozen for up to three months, if you're so inclined.