1 c. butter, softened
1 1/2 c. sugar
4 eggs, beaten (individually)
2 c. all-purpose flour
1 tsp. vanilla
1 tsp. lemon extract
1 (21 oz.) can cherry pie filling

Cream butter, gradually add sugar beating until light and fluffy. Add eggs, one at a time, beating well past each addition. Slowly add flour, beating well. Stir in extract, pour batter in lightly greased 15"x10"x1" jelly roll pan. Spread evenly. Lightly cut through batter with a small knife to make off 24 squares. Spoon 1 tablespoon filling in center of each square. Bake at 350 degrees for 45 minutes. Cool in pan 10 minutes. Cut into squares.