HOLIDAY SQUARES RECIPES

Steps:

• Grease and flour a 15 x 10-inch rimmed jelly roll pan. Set aside.
• In a large mixing bowl, cream the butter and granulated sugar together with an electric mixer at medium speed until smooth, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in the vanilla extract.
• Add the flour; stir in by hand until thoroughly combined.
• Spread batter evenly in the prepared pan. With a small sharp knife, lightly score batter into 24 two-inch squares.
• Spoon 2-3 cherries of cherry pie filling into the center of each scored square.
• Bake at 350℉ for 30-35 minutes, until a wooden pick inserted in the center of the pan comes out clean.
• Allow to cool completely, then sprinkle with powdered sugar. Cut into squares to serve.
• Pan size matters with this recipe. To get squares that are a good thickness, cook through fully, and don't allow the cherries to sink through to the bottom, a 15x10-inch rimmed jelly roll pan is key. A larger rimmed pan makes squares that are too thin, and the cherries sink through the batter. 
• If you don't have a 15x10-inch pan, we recommend using a 9x13-inch baking dish. Score only 20 squares into the batter, instead of 24, and increase the baking time to 35-40 minutes (or more, if needed) to ensure the thicker layer of batter cooks through.
• You won't use the entire can of cherry pie filling.
• When spooning the cherries onto the batter, don't press or push the cherries down. Just lightly place them on top of the batter so they don't sink through to the bottom while baking.