I’ve just started my maternity leave and there are STILL no real signs that Baby is coming quite yet (ugh), so I’ve been baking my little heart out. Some would call this “nesting,” but I call it being bored with no end in sight of me being pregnant. I’m so uncomfortable and miserable, the only thing that takes my mind off of things is putting myself to use in the kitchen.
When Andrew and I got married, one of his cousins gave me a book full of his Grammie’s secret cookie recipes. One recipe that all the grand kids talked about were called Cherry Squares. Luckily, they are pretty easy to make and I had all the ingredients at home already – score! I was a little nervous my Cherry Squares wouldn’t live up to the Grammie expectation, but Andrew confirmed biting into one of these took him right back to his childhood. Now that makes me happy! Enjoy the sweet recipe below. – Lauren
Cherry Squares
Ingredients:
- 1 1/2 cups sugar
- 1 cup butter
- 4 eggs
- 2 cups flour
- 1 T lemon juice
- 1 can cherry pie filling
- Confectioners sugar for topping
Directions:
Cream sugar and butter, beat in eggs one at a time. Add flour and lemon juice. Mix well, and pour batter into greased 15 x 10 x 1 inch jelly roll pan (or a four sided cookie sheet will do). Mark off 20 squares and put in a tablespoon of pie filling in center of each square. Bake at 350 degrees F for about 40 minutes or until brown. Sift confectioners sugar over top while warm. Cool and cut.
If you have a sweet tooth, but looking for something a little more healthy, check out Laura’s Crunchy Millet Buckeyes.