INGREDIENTS

INSTRUCTIONS

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

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 87
Calories From Fat: 48
Total Fat: 5.4g
Cholesterol: 11.1mg
Sodium: 57.6mg
Potassium: 16.6mg
Carbohydrates: 8.1g
Fiber: <1g
Sugar: <1g
Protein: 1.4g