- pouch (1 lb 1.5 oz) sugar cookie mix
- cup butter, melted
- cup milk
- jar (10 oz) maraschino cherries, drained, stems removed, coarsely chopped (about 2/3 cup)
- teaspoon almond extract
- tub (12 oz) whipped fluffy white frosting
- tablespoons red sugar
1Heat oven to 350°F. Spray 13×9-inch pan with baking spray with flour. In medium bowl, beat cookie mix, butter, milk and eggs with electric mixer on medium speed about 20 seconds or until well mixed. Stir in cherries and almond extract. Spread in pan.
2Bake 20 to 25 minutes or until top is golden brown and toothpick inserted in center comes out clean. Cool completely on cooling rack, about 45 minutes. Frost with frosting. Cut into 6 rows by 4 rows.
3Measure red sugar into bowls. Press 2-inch cookie cutter lightly into frosting of bar to make imprint of design; remove cutter. Dip cutter into sugar; place on imprint in frosting to make design.source: pillsbury