1 (10 ounce) bottle red maraschino cherries, chopped
1 cup light brown sugar
1/2 cup chopped pecans
Heat oven to 350 degrees F. Coat a 13 x 9 x 2-inch baking pan with butter
In a bowl, combine first 3 ingredients. Set aside.
In second bowl, cream butter and sugar for 2 minutes. Add 1 egg and 1 egg
yolk, reserving white. Mix well. Add vanilla and almond extracts. Blend in flour
mixture until smooth. Scatter dough into pan. Pat down evenly. Set aside.
Beat reserved egg white to stiff, but moist, peaks in a bowl.
Pat cherries dry with a paper towel. Stir in cherries and brown sugar until
combined. Spread over crust in pan. Sprinkle with chopped pecans.