2 cans cherry pie filling (21 oz.)
3 c. flour
1 c. sugar
3 tsp. baking powder
1/2 tsp. salt
3/4 c. Crisco
2 eggs, unbeaten
1/3 c. milk
1 tsp. vanilla

Use 2-3 mini muffins pans, mini muffin baking cups (papers), cookie cutter (flower or scalloped).

Sift: flour, sugar, baking powder and salt. Add: Crisco and work it through like for pie crust. Add: eggs, milk and vanilla. Mix: until all ingredients are blended in. Roll dough on cloth or floured board. Cut with cookie cutter.

Put on paper and then in pan. Fill with about 1 teaspoon cherries. Bake at 400 degrees for 15-20 minutes. If papers aren't used, lightly grease muffin pans before dough is put in, fill and bake.