Christmas Cherry Bars
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My strongest kitchen conviction — besides the cult-like worship of good butter — is that Christmas Cherry Bars should get their own trophy, a tiny spotlight, and maybe a marching band. If you bring these to a holiday potluck and someone pretends they’re "just okay," revoke their cookie privileges. Also: always bring napkins. Dramatic but practical.
How I turned a cranberry catastrophe into a family classic
Once, in the sodium-soaked fog of a post-Thanksgiving haze (the year of the gravy geyser, if you’re curious), I tried to substitute cranberries for cherries in a bar recipe because "flavor symmetry." Disaster: soggy base, tears, and Aunt Marta quietly gifting me a bag of Trader Joe’s stabilizing dignity. I learned things. Painfully.
My kitchen looked like confetti met a weather front. But that humiliation birthed curiosity, and curiosity (plus a midnight Trader Joe’s run) birthed these—cherry-forward, slightly almond-scented bars that hold together like family at 2 a.m. when someone suggests a second helping. Also, pro tip: do not attempt to ice bars while watching old Hallmark movies. You will cry both from onions and sentiment.
Okay, pivot: the recipe you need between melodrama and dessert
ANYWAY, before I spiral into my holiday scrapbook, let’s get back to what matters: butter, flour, cherries, and a very forgiving oven. These bars are shortbread-tempered, jammy in the middle, and iced like a classy grandma. Bring them to your neighborhood cookie swap and claim you made them “from an old family recipe.” I won’t tell.
Ingredients — the good, the cheap, the Trader Joe’s vs. Whole Foods debate
- 1 cup unsalted butter, softened
- 1/2 cup sugar
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon almond extract
- 1 cup cherry pie filling
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
Shopping confessions: I buy butter on sale and feel morally victorious, but for cherry filling I will (and have) splurged on a fancier jar when feeding humans I want to impress. Trader Joe’s cherry pie filling is a solid joy — inexpensive, reliable, and makes me feel like an adult. If you crave more luxury, swap in a seasonal cherry compote. For more cherry ideas, see my unexpected favorite pairing with a no-bake option like this no-bake cherry cheesecake to keep dessert lineups interesting.
Cooking Unit Converter — because baking is math and I am emotional about math
If you’re like me and alternate between measuring cups and side-eyeing grams, this handy converter will save your life (and your bars).
Technique breakdown — what I learned the hard way (and you don’t have to)
Okay, now the part where I lecture affectionately: shortbread wants love, not overworking; the cherry layer wants to sit pretty, not flood; the glaze wants to be dramatic but thin. I’ve pressed dough into pans with the fury of someone who’s late to Thanksgiving and also the patience of someone who survived the lemon bars disaster of 2019 (ask me later). Texture is the reward for restraint here. You want a tender base, not a brick. Trust me. Also, if your oven runs hot (mine does—thanks, 1990s rental), check early.
- Preheat your oven to 350°F (175°C). Grease and flour an 8×8 inch baking pan.
- In a mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Gradually add in the flour and salt, mixing until just combined. Stir in the almond extract.
- Press the dough into the bottom of the prepared baking pan to create an even layer.
- Spoon the cherry pie filling over the shortbread base, spreading it evenly.
- Bake in the preheated oven for 25-30 minutes or until the edges are lightly golden.
- Allow to cool completely.
- In a small bowl, whisk together the powdered sugar, milk, and vanilla extract to make the glaze. Drizzle over the cooled bars.
- Cut into squares and serve at gatherings.
Also: if you’re assembling these while listening to holiday music at top volume like it’s a ritual, you’re doing it right. If you try a twist, I’d love to hear it; I once added orange zest and almost got promoted to holiday hero.
Why this matters — tiny rituals, giant feelings
I cook because food is where memory hides. These bars taste like my childhood neighbor’s porch lights and the kind of small kindness that shows up as an extra tupperware. Baking is the most reliable form of therapy I can afford (and cheaper than actual therapy, sorry therapist). When someone takes a bite and pauses, eyes softening, I know a story has been passed along.
A micro-anecdote I will never not tell
The first time I brought these to a cookie swap, a toddler stole three before anyone noticed and then offered me one back like, "I’m gifting this." I still have the judgmental crumbs on my conscience and the memory in my heart.
Frequently Asked Questions (chaotic but sincere)
Yes, but thaw and drain them well unless you like your base soggy (we do not practice sogginess in this house). You might also add a spoon of cornstarch to firm them up—adulting tip.
Sure. Use a 1:1 gluten-free flour blend and lower bake time slightly while eyeballing for golden edges. They’ll still judge you (in a good way).
Two days covered at room temp, or a week chilled. I once brought bars baked a week prior and people assumed sorcery. It was just careful Tupperware placement.
Yes—the recipe calls for it. Don’t go overboard unless you want the subtle alarm of concentrated marzipan. Tiny almond extract = big holiday vibes.
Absolutely. Wrap tightly and freeze up to 3 months. Thaw in the fridge and glaze after to avoid dramatic icing melt.
Okay I’ll stop narrating my life in dessert metaphors. Make these bars, bring them to the party, blame them on “an old recipe” and feel nothing but pride and sticky fingers. You’re welcome.
Daily Calorie Needs Calculator — figure out how many bars you <em>can</em> responsibly eat
Quick calculator to estimate how many calories your day needs so you can plan your dessert heist accordingly.
