1 3/4 c. sugar
2 sticks margarine, softened
1/2 tsp. almond extract
3 c. flour
1 1/2 tsp. baking powder
1 tsp. salt
1 can cherry pie filling (about 1 1/2 to 2 cups)
Preheat the oven to 350 degrees. Spray a jelly-roll pan with non stick cooking spray and set aside. In an electric mixer, blend the sugar and margarine together. Add in the eggs and almond extract until you reach a smooth consistency. Slowly add in the dry ingredients (the mixture will be VERY sticky). Spread the mixture out onto the bottom of the pan in an even layer. Spoon the pie filling on top of the dough and spread out. Bake for 25 minutes in the oven until the edges of the dough are golden brown. Let cool fully.
Drizzle a glaze of 1 c. powdered sugar, 1/4 tsp. almond extract and 1-2 Tbs. milk.
(Makes around 42-45 bars. 2 WW points per bar.)