Cherry Kuchen Bars

1. Preheat oven to 350°F (175°C). In a large bowl beat butter and shortening (olive oil) with an electric mixer on medium speed for 30 seconds. Add sugar, baking powder and salt. Beat until combined, scraping the side of the bowl occasionally. Beat in eggs and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Reserve 1 ½ cups of the dough. Press the remaining dough onto the bottom of an ungreased 15x10x1-inch baking pan.
2. Bake for 12 minutes. Remove, then spread the cherry pie filling over the crust in the pan. Spoon the reserved dough into small mounds over the pie filling.
3. Bake an additional 30 minutes or until the top is light brown. Cool in the pan on a wire rack for 10 minutes. Drizzle with powdered sugar icing. Cut and serve.

Cherry pie filling: In a saucepan over medium heat, combine cherries, water, lemon juice, sugar and cornstarch. Bring to a boil; reduce heat to low and cook, stirring frequently, for about 10 minutes. If using, stir in almond extract. Cool slightly before using as a topping.

Powdered sugar icing: Combine powdered sugar, vanilla and 2 to 3 tablespoons milk until smooth and drizzlable.

Notes: Slightly adapted from Better Homes & Gardens.

Prep time: 25 minutes. Cook time: 42 minutes. Total time: approx. 1 hr.