| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Jewish |
Desserts, Cookies |
1 |
servings |
INGREDIENTS
| 1 1/2 |
c |
Butter |
| 2 1/2 |
c |
Light or dark brown sugar |
| 4 |
|
Eggs |
| 3 |
ts |
Vanilla |
| 3 |
ts |
Lemon juice |
| 6 |
c |
Cake flour |
| 5 |
ts |
Baking powder |
| 1 |
ts |
Salt |
| 2 |
cn |
Cherry pie filling |
INSTRUCTIONS
Cream together butter and light brown sugar until fluffy. Add eggs
and beat well. Add vanilla and lemon juice and mix well. Mix together
separately, the flour, baking powder and salt then add to butter,
sugar and egg mixture and mix well.
Grease a 17 x 13 cookie sheet and spread with 3/4 of the dough.
Spread the 2 cans of cherry pie filling over the dough then dot
(heaping teaspoonfuls) with remaining dough. Bake 45 min. at 350
degrees. When cool cut into squares.
Posted to JEWISH-FOOD digest by Yvanevnah@aol.com on Dec 29, 1998,
converted by MM_Buster v2.0l.
A Message from our Provider:
“If God were an impersonal force we’d be superior to our Maker”