Filling
In a bowl, fold together the cherries, zest and cinnamon
Crust and Topping
Preheat the oven to 350.
In a standing mixer, mix the butter and sugar until smooth.
Add the extracts and eggs and mix again until smooth.
Dump in 2 cups of the flour and the salt. Mix slowly until almost combined and then add the remaining flour.
Grease a 12×17″ jelly roll pan (cookie sheet with a 1″ edge)
Carefully spread 3 cups of the dough all over the bottom of the pan.
Evenly pour the cherry filling over the crust.
Add tablespoon sized dollops of the remaining crust all over the top of the bars.
Bake for 25-30 minutes.
Allow to cool.
In a bowl, whisk together the powdered sugar, milk and vanilla. Drizzle all over the top of the bars.
Serve immediately.
Notes
These bars can be frozen for up to 1 month.
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