One and a half cups of melted butter
Three cups of sugar, one and a half tablespoons of salt, and five big eggs
150 milliliters of vanilla essence
1/2 teaspoon of almond flavoring
mixed-purpose flour, 5 and a half cups
mixture of 1 1/2 teaspoons of baking powder
twenty-one ounce cans filling for a cherry pie
One cup of confectioners’ sugar is needed for the glaze.
three teaspoons of milk
Get your oven hot, about 350 degrees Fahrenheit (175 degrees Celsius). Use nonstick spray to coat a jelly roll pan that is 12Ă—17 inches in size with aluminum foil. Leave it alone.
In the bowl of your stand mixer, beat the granulated sugar and softened butter for about one to two minutes, or until the mixture is light and airy. While whisking, gradually add the eggs, salt, vanilla, and almond extracts.
Stir in the flour and baking powder in a slow, steady stream until just incorporated. For future use, save aside 1 3/4 cups of the dough.
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