Tara Narcross (The Ohio State University)
This is a VERY easy dessert recipe. Unfortunately, the measurements are not metric. I'm good with historical linguistics, but have not yet mastered conversion tables into metric measurements. My apologies.
1.5 cups sugar
2 sticks butter
2 cups flour
1 tsp lemon juice
1 can cherry pie filling
Beat sugar and butter until fluffy. Add eggs one at a time. Add flour and juice. Spread on greased cookie sheet. Cut slits (12 or 15) and fill with pie filling (or pie cherries -- blueberries, raspberries or other could be used). Bake at 350°F for 35 minutes. Sprinkle with powdered sugar.