Cherry Filled Cake Squares

• 2 cans (16 ounces each) tart red cherries
• 3/4 cup sugar
• 5 tablespoons cornstarch
• 1/4 teaspoon salt
• 1 tablespoon butter
• 1/2 teaspoon almond extract
• Several drops red food coloring
• 1 package (1/4 ounce) active dry yeast
• 2/3 cup warm whole milk (110u0b0 to 115u0b0)
• 1 cup cold butter
• 3-1/2 cups all-purpose flour
• 2 tablespoons sugar
• 1/2 teaspoon salt
• 5 large egg yolks, beaten
• 1/4 cup butter, melted
• 1-1/2 cups confectioners' sugar
• 2 tablespoons half-and-half cream
• 1/2 teaspoon almond extract
• 3/4 cup chopped nuts

1. Drain cherries; reserve 1 cup of the juice. Set aside. In a saucepan, combine sugar, cornstarch and salt. Stir in cherry juice. Cook and stir over medium-high heat until bubbly. Cook and stir 1 minute more. Remove from heat; stir in butter, extract, food coloring and cherries. Set aside to cool.
2. Dissolve yeast in warm milk. Let stand 5 minutes. Cut butter into flour, sugar and salt. Add yeast mixture and egg yolks; mix thoroughly. If needed, add additional flour to make a soft dough. Turn dough out onto a lightly floured surface and knead 10 times. Divide dough in half. Roll half the dough into a 17x11-in. rectangle. Carefully transfer to a greased 17-1/2x11-1/2x1-in. baking pan. Spread cooled cherry filling over dough. Roll out second portion of dough to 17x11-in. rectangle. Carefully place over cherry filling. Press edges together to seal. Cover and allow to rise in a warm place until doubled, about 30 minutes. Bake at 350u0b0 about 25 minutes or until golden brown. Cool.
3. Combine topping ingredients except nuts and spread over uncut surface. Top with nuts and cut into squares.

red cherries, sugar, cornstarch, salt, butter, almond, coloring, active dry yeast, milk, cold butter, flour, sugar, salt, egg yolks, butter, sugar, cream, almond, nuts

Taken from www.tasteofhome.com/recipes/cherry-filled-cake-squares/ (may not work)