1 c. sugar
1 c. butter
4 eggs
2 c. sifted flour
1 tbsp. lemon extract (or juice)
1 can cherry pie filling
Powdered sugar

Gradually add sugar to butter in large mixing bowl, creaming at medium speed until light and fluffy. Add eggs one at a time, beating well after each egg is added. Turn mixer to low and add flour and lemon juice. Pour batter into well greased large cookie sheet. With knife tip, mark off into 24 squares. Place one heaping teaspoon of pie filling in center of each square.

Bake at 350 degrees for 25 to 30 minutes until light brown or until toothpick inserted comes out clean. Sift powdered sugar over cake while still warm; cool. Recut squares.

NOTE: For variety, other pie filling flavors can be used.