CHERRY SQUARES

Linda Clutter

1 cup butter or margarine 1 1/2 cups sugar

4 eggs, beaten

1 cups sifted flour

1 tsp. vanilla extract

1 tsp. lemon extract

1 (1 lb. 5 oz.) can cherry pie filling

 

In a large mixing bowl, cream together butter and sugar.

Add eggs, flour and extracts. Spread batter into greased 15 ­1/2 x 10 1/2 x 1 inch pan. Cut surface of batter to make 28 squares. Spoon pie filling into center of each square. Bake at 350 degrees for 45 mins. Cut into squares. Sprinkle top ­with confectioner's sugar. Cool, remove from pan.

 

CHOCOLATE KISS COOKIES

Debbie Dobyns

1 1/4 cups margarine, softened

1 cup sugar

2 eggs

1/2 tsp. vanilla

3 1/4 cups flour

1 (14 oz.) pkg. chocolate kisses

 

Cream margarine and gradually add sugar, beating until light and fluffy. Add eggs and vanilla; blend well. Stir­ in flour. Spoon dough into a cookie press with a star or daisy-shaped disc. Press cookies onto ungreased cookie sheets. Bake at 375 degrees for 10 mins. Immediately press one chocolate kiss in center of each cookie, point side up. Remove from pan and coolon wire racks. Makes 6 dozen.

 

CHOCOLATE-PEANUT BUTTER YUMMIES

Patricia McGee

1 cup peanut butter            1 egg

      1/2 cup sugar (or may use      1 pkg. (4 oz.) sweet

1 cup for sweeter bar)      chocolate, broken into pieces

 

Mix peanut butter, sugar, and egg until blended. Press

or roll dough into 10x7 inch rectangle on ungreased baking ­sheet. Bake at 325 degres for 20 minutes. Remove from oven. Immediately arrange chocolate on top and cover lightly with aluminum foil. Let stand 3 minutes and remove foil. Spread ­chocolate over entire surface and immediately cut into 2x1 inch bars. Cool. Makes about 30.

 

108