| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Bar, Cookies | 18 | Servings | |
INGREDIENTS
| 1 1/2 | c | All-purpose flour |
| 1/2 | ts | Baking powder |
| 1/2 | c | Butter Or Margarine; Room Temp |
| 1 | c | Confectioner's sugar |
| 1 | lg | Egg |
| 1 | ts | Lemon peel; freshly grated |
| 1 | cn | Cherry pie filling/21 oz |
| Confectioners' sugar |
INSTRUCTIONS
FOR GARNISH Heat oven to 350~ F. Grease an 11x7-inch baking pan. Mix flour and baking powder. In a large bowl, beat butter and confectioners' sugar with electric mixer until pale and fluffy. Beat in egg and lemon peel. With mixer on low speed, gradually add flour mixture. Remove 2/3 cup dough. With floured fingers, pat remaining dough over bottom of prepared pan. Spread cherry pie filling over dough to edges of pan. Roll reserved dough into 1-inch ball. Flatten balls slightly and place, evenly spaced, on pie filling. Bake 30 minutes or until top is golden brown. Cool in pan. Dust with confectioner's sugar before cutting. Per bar: 152 cal, 2 g pro, 24 g car, 6 ft, 26 m chol with butter, 12 mg chol with margarine, 72 mg sod. Exchanges: 1/2 starch/bread, 3/4 fruit, 3/4 fat. Source: February 1994 Woman's Day Magazine Posted to MC-Recipe Digest V1 #1017 by Nancy Berry <nlberry@prodigy.net> on Jan 16, 1998
A Message from our Provider:
“When God ordains, He sustains.”