1 C. butter or margarine, softened
1 1/2 C. sugar
4 eggs, well beaten
2 C. sifted all-purpose flour
1 Tbsp. vanilla extract
1 Tbsp. lemon or orange extract
1 (15 1/2 oz.) can cherry pie filling or other fruit

Cream shortening and sugar together. Add eggs and mix well. Add extracts and sifted flour. Spread batter into a well-greased 15 inch by 10 inch jelly roll pan. Do not use regular cookie sheet. Mark batter into 28 squares. Spoon cherry pie filling into center of each square. Bake 40 minutes at 350° or until lightly browned. Cut into squares and sprinkle with powdered sugar. Makes 28 bars. (Eleanor Poberezny)