Sweet Kitchen Cravings

0 Cherry Filling: In a medium saucepan combine the cherries, sugar, lemon juice, water, cornstarch, and lemon zest.
1 Cook the cherry mixture over medium heat, stirring frequently, until the cherries soften and the mixture thickens and starts to boil, about 10-15 minutes.
2 Allow the filling to boil for about 1 minute while continually stirring then remove from the heat. Stir in the vanilla extract. Set aside to cool.
3 Preheat oven to 350°F. Line a 9” x 9” square pan with parchment paper to create a sling, with an overhang on all four sides. Lightly grease the parchment with cooking spray.
4 Shortbread Crust & Crumbs: In a large mixing bowl, combine the flour, sugars, baking powder, and salt with a fork. Add the melted butter and vanilla. Mix until the mixture is fully combined and crumbly.
5 Assembly: Add about ⅔ of the shortbread mixture to the bottom of the prepared pan and press down until firmly packed. You can use the bottom of a measuring cup or drinking glass to help press it out evenly.
6 Pour the cooled cherry filling (it’s fine if it’s slightly warm) over the base and spread out in an even layer using a small offset spatula. Crumble the remaining shortbread mixture into small pieces over the top in an even layer.
7 Bake the bars at 350°F for 32-35 minutes, or until the filling is bubbling around the edges and the shortbread starts to turn golden brown.
8 Allow the bars to cool to room temperature then chill in the fridge to set before slicing and serving.