1 c. butter, softened
1 1/2 c. sugar
4 eggs, beaten
2 c. 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 after each addition. Gradually add flour, beat well. Stir in flavorings. Pour batter into a lightly greased 15"x10" jelly roll pan, spreading evenly. Lightly cut through batter with a small knife marking off 24 squares. Spoon about 1 tablespoon pie filling in center of each square.