Ingredients:
1/2 c (1 stick) unsalted butter, softened
1 1/2 c sugar
4 large eggs, at room temperature
1 tsp vanilla extract
2 c all-purpose flour
1/2 c canned cherry pie filling
Confectioners’ sugar for sprinkling
Directions:
Preheat oven to 350 degrees. 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 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 generously with confectioners’ sugar before cutting and serving.
