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The Back Street Deli Door County Cherry Bars

1 1/4 C. flour (divided)
1/2 C. unsalted butter, room temperature
3 T. powdered sugar
1 C. frozen Door County Cherries (see note)
2 t. vanilla extract
2 large eggs
2/3 C. sugar
1/2 t. baking powder
1/4 t. salt
3/4 C. chopped walnuts

Preheat oven to 350F. Butter 8-inch square pan.

In bowl, combine 1 cup of the flour, the butter and powdered sugar. Beat until smooth. Pat into prepared pan with fingers. Bake in preheated oven until golden brown, about 25 minutes.

Meanwhile, combine cherries with vanilla and toss. Set aside.

Beat eggs in bowl slightly. Gradually add sugar, beating until thick and light, 1 to 2 minutes. In separate bowl, combine remaining 1/4 cup flour, the baking powder and salt. With spoon, stir dry ingredients into egg mixture until well blended. Stir in walnuts and marinated cherries. Immediately spread top layer over bottom layer. Bake 25 minutes or until deep golden brown. Cool in pan on rack.

Makes about 12 servings.

Note: Do not thaw cherries. If Door County cherries are not available, frozen bing cherries can be substituted. Do not use canned cherries in this recipe.
 

    
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