| 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.”