12 Days of Cookies 2008 - Day 7

Sunny Anderson's Cherry Berry Bars

These Cherry Berry Bars are a very merry update to the holiday fruitcake. While both treats have the same classic spiced scent, Sunny swirls hers with vibrant berry preserves and dusts them with powdered sugar.
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Cook Time
30 minutes Level
Easy Yield
16 bars


1/4 cup butter, softened
1 cup all-purpose flour
1/2 cup dark brown sugar
1 lemon, zested
1/2 cup lemon juice
1 egg
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
3/4 cup assorted frozen cherries, thawed, drained well, pitted and chopped
1/4 cup mixed berry preserves
Powdered sugar, for dusting

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Preheat oven to 350 degrees F.

In large bowl with an electric mixer, mix butter until fluffy. Add half the flour, then add in order: brown sugar, lemon zest, juice and egg. To remaining flour add baking powder, baking soda, cinnamon and cloves. Combine both mixtures until just incorporated. Fold in cherries and pour into an ungreased 8 by 8-inch baking pan.

Using a spoon, equally dollop preserves on top of batter and using a toothpick or skewer, drag the tip through the preserves to create a swirl pattern on top.

Bake for 30 minutes or until a toothpick inserted in center comes out clean; cake will be moist to the touch. Once cooled, cut into squares and dust with powdered sugar to serve.