cherry squares*

I had the craziest dream the other night. I saw on someones facebook that the Cheesecake Factory was having a 1/2 off cheesecake day for national cheesecake day or something or other (for real, not in the dream). If my hubby didn't have to work that day, I would have definitely fit in a trip to the Cheesecake Factory - no doubt. However, our schedules did not allow such an adventure.

Anyway, back to my dream. I dreamed that I was at the Cheesecake Factory with a bunch of people, in which I didn't know a single one, and they all ordered a piece of cheesecake of their choice. Then, when the waitress left, I realized I had forgotten to order a piece for myself! This is no lie, I literally woke up in a panic. The next day I told the hubs, and I think that is the day he realized that I really truly have a problem. He said he didn't realize my obsession with desserts went that far. Seriously though, don't mess with a girl when it comes to cheesecake - especially if it is half price!

We made these cherry squares awhile back for a dessert for the students. It tasted just like a sugar cookie with a cherry middle. I think it could have used a little bit more of a sugary taste, or maybe even some lemon juice and zest would be so yummy!

Cherry Squares
adapted from Gina's Skinny Taste

1/2 cup unsalted butter, softened
1 1/2 cups granulated sugar
4 large eggs, at room temperature
1 tsp. pure vanilla extract
2 cups all-purpose flour
1/2 cup canned cherry pie filling
confectioner's sugar for dusting
baking spray

Preheat oven to 350°.  Spray Baking Pam in a 13 x 9- inch baking pan.

In a large bowl, on the medium speed of an electric mixer, cream the butter with the granulated sugar until smooth, about 2 minutes.  Add eggs, one at a time, beating well after each addition. Add the vanilla. Add the flour and mix thoroughly.

Spread the dough evenly in the prepared pan.

With a small, sharp knife (or toothpick), score into twenty-four 2-inch squares.  Place a teaspoon of pie filling in the center of each scored square.  

Bake for 30 - 35 minutes, or until a cake tester inserted in the center of the pan comes out clean.  

Cool to room temperature, then sprinkle with confectioner's sugar before cutting and serving.



Post a Comment