2 sticks butter, softened
1½ cups sugar
4 large eggs
2 cups all-purpose flour
1 tablespoon vanilla extract
1 21-ounce can cherry pie filling
1 tablespoon powdered sugar
Preheat oven to 350° F.
Cream the butter and sugar together, then mix in the eggs. Add the flour and vanilla; mix well.
Grease a cookie sheet, and spread the batter evenly over the whole sheet. Cut squares with a knife (24 squares in a 4 x 6 grid). Dot each square with a heaping teaspoonful of pie filling.
Bake 20 to 25 minutes. Cool. Sprinkle with powdered sugar, and re-cut into 24 squares.
Note: You can also use blueberry or apple pie filling.