Enchanted Cherry Shortbread Bars

Easy-Peasy Cherry Bars

When I am old she will shuttle me from one slot machine to the next, sweeping her long grey hair out of the way as she pulls my heavily ladened wheelchair across the once vibrant carpet of the casino. The dings and shouts that used to distract me will distantly call and I will squint to see the display, but I'll be delighted at every two dollar win because it will be time spent with Malai. Laughing with her over nothing is the best laugh in the world.

She loves me because these bars are enchanted. Once every year or so, I bake a pan of Cherry Shortbread, she eats a few and she's my friend forever all over again. What's the secret ingredient? Muhaha! (the canned cherry pie filling)

So when I forget how to make them, here it is, written, to remind myself 

1 pound of butter

1 cup powdered sugar

1/8 teaspoon sea salt

3 cups flour

1/2 cup cornstarch

1 teaspoon vanilla

1-21 ounce can of cherry pie filling (can you believe it?) I'd pit cherries for this but why mess with a good thing. 

Preheat oven 350 degrees. 

Cream butter and sugar. Add salt. Add the remaining ingredients and stir slowly to combine. It will form together in a mass. 

Spray a 13x9 pan with cooking spray. Press a little over half the dough into the bottom of the pan. Pour over the cherry pie filling. Spread it evenly as possible. Distribute the remaining dough in little pieces over the cherry filling. Bake for 60-70 minutes until none of the topping looks raw and it is firmish to the touch in the center of the pan. 

Cool, slice and bribe your way into old age.