Shelly's Cherry Squares | Renee's Kitchen Adventures

Monday, November 8, 2010

Shelly's Cherry Squares

On a recent trip to NYC, I had the pleasure of visiting one of the locations of the very famous Magnolia Bakery.  We bought six cupcakes to take back home with velvet, chocolate with buttercream, vanilla with butter cream, and coconut.  They were scrumptious!  I am a frosting person, so the thick buttercream frosting was perfect to me!  While we were at the checkout, my mom spotted a cookbook,  More From Magnolia; Recipes from the World Famous Bakery and Allysa Torey's Home Kitchen.  Knowing what a complete sucker I am for a good cookbook, she quickly added it to our order.  I was able to test one of the recipes over this past weekend called Shelly's Cherry Squares. They are like a soft sugar cookie texture once they are done, but almost look like little cake squares. When I put the ingredients into the WW recipe builder, I was pleased to find out these generously sized squares, tallied up to 4 points+ ( 3 old points)  a piece.  I can't wait to try more recipes from this cookbook!

Shelly's Cherry Squares from More from Magnolia

Points Plus = 4 points+ per square

1/2 cup unsalted butter, softened
1  1/2 cups granulated sugar
4 large eggs, at room temperature
1 tsp. pure vanilla extract
2 cups all-purpose flour
1/2 cup canned cherry pie filling
confectioner's sugar for dusting

Preheat oven to 350 degrees F.  Grease and lightly flour a 13 x 9- inch baking pan.  In a large bowl, on the medium speed of an electric mixer, cream the butter with the granulated sugar until smooth, about 2 minutes.  Add the eggs, one at a time, beating well after each addition.  Add the vanilla.  Add the flour and mix thoroughly.  Spread the dough evenly in the prepared pan.  With a small, sharp knife, score into twenty-four 2-inch squares.  Place a teaspoon of cherry pie filling ( each containing one cherry ) on each scored square.  Bake for 30 -35 minutes, or until a cake tester inserted in the center of the pan comes out clean.  Allow to cool to room temperature, then sprinkle with confectioner's sugar before cutting and serving.  Each 2 inch square is 4 points+

in oven, ready to bake

our delicious cupcakes from Magnolia Bakery


  1. YUM! How did you know I have 3 points left for today? PERFECT! I will be right over! hehe :)

  2. Wow these look absolutely divine! I definitely need to give them a try! Love your blog and i`m a new WW follower!


  3. These look great and so elegant. I think if I make them I may substitute almond extract for the vanilla.

  4. Oh my those look good! Only 3 points, I might have to make them too!!

  5. @ Sunnydaze....I thought that would be good too...along with some sliced almonds on the top...although adding the almonds would alter the point value. :)

    @ Gina...yes, make them! :)

  6. and here are yours! :) man mine came out crappy looking huh? lol actually I'm not the best baker- but it was fun making them! now I need to ignore the fact that they are here. lol :)

  7. @ TJ....No they look delish! The filling spread differently because you used jam not pie filling...I like the rustic look of yours and I bet raspberry tasted wonderful!! Glad you liked them though...I think pineapple pie filling would taste really good in them!

  8. oh, and ya, I made the kids finish them up for breakfast one day, so they weren't sitting around tempting

  9. Thanks for sharing this great recipe! I linked to it from my free weekly meal planning site this week, since many of the ingredients are on sale this week. It's a good time for people to try this! Thanks again!


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