1 c. butter
1 1/2 c. sugar
4 eggs
2 c. sifted all purpose flour
1 tsp. lemon extract
1 lb. 5 oz. can cherry pie filling
Confectioner's sugar

1. Gradually add sugar to butter in large mixer bowl, creaming at medium speed of mixer until light and fluffy.

2. At medium speed, add eggs, one at a time, beating well after each.

3. At low speed, add flour and lemon extract.

4. Pour batter into a greased 10 1/2 x 15 1/2 x 1 inch jelly roll pan. Mark off into 24 squares.

5. Place tablespoon pie filling in center of each square.

6. Bake in preheated oven.

7. While warm, sift confectioner's sugar over cake. Cool; cut into squares.

8. Yield: 24 squares.