Recipe courtesy of Patty Robinson  & Ceil Conwell

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Ingredients:

• 2 sticks butter
• 1 1/2 cups granulated sugar
• 4 large lightly beaten eggs
• 2 cups flour
• 1 tsp vanilla extract
• 1 can cherry pie filling

Directions:

Preheat the oven to 350 F.

Butter a large sheet cake pan. Cream the butter and the sugar. Add the eggs one at a time and mix just until blended. Add vanilla.

Stir flour into the creamed mixture just until blended. Spread into the prepared pan. Mark the batter into 24 squares by pressing lightly into the top of the batter with a sharp knife.

Spoon 1 tablespoon of fruit filling into the center of each square. Do not press it into the batter (the batter will puff up around the filling as it bakes).

Bake for 25-30 minutes or until the batter is golden brown and a toothpick inserted into the middle of the batter comes out clean. Let cool on a wire rack.

Cut into bars and sprinkle with powdered sugar.