½ cup butter, softened
½ cup shortening
1¾ cups sugar
1½ teaspoons baking powder
½ teaspoon salt
1 teaspoon vanilla
3 cups all-purpose flour
2 21 ounce cans cherry pie filling (see NOTES)
½ cup sliced almonds, optional
1½ cups confectioner’s sugar
¼ teaspoon vanilla or almond extract
3 – 4 teaspoons milk
Preheat oven to 350 degrees F.
In a large mixing bowl beat butter and shortening with an electric mixer on medium speed for 30 seconds.
Add sugar, baking powder, and salt. Mix until combined, scraping sides of bowl occasionally.
Beat in eggs, one at a time, and vanilla until combined.
Mix in the flour.
Reserve 1½ cups of the dough.
Spread remaining dough in the bottom of an ungreased 15x10x1-inch baking pan.
Bake for 12 minutes.
Spread pie filling over crust in pan. Spoon reserved dough into small mounds on top of pie filling. Sprinkle with nuts, if using.
Bake about 30 minutes more or until top is light brown. Cool in pan on a wire rack for 10 minutes.
Drizzle top with icing. Cool completely.
To make icing, mix the confectioner’s sugar and extract in a small bowl. Add just enough of the milk to make a smooth icing that will drizzle.
Source : allrecipes.com