You can use any flavor of canned pie filling, but cherry is the prettiest!
1 C. butter/margarine
1 ¾ C. sugar
3 C. flour
1 ½ tsp. baking powder
2 cans cherry pie filling
Preheat oven to 350º. Cream the butter/margarine and sugar, then add eggs and mix well. Mix in dry ingredients, and save out 1 C. of the dough. Spread the rest in a sprayed 11/17” pan (or two 9×13” pans), then top with pie filling, then drop remaining dough by teaspoons over the top. Bake about 30 minutes, until cookie seems firm (don’t overbake!). Cool and drizzle with frosting.
Frosting: 1 1/3 C. powdered sugar, ½ tsp. lemon flavoring, ½ tsp. almond flavoring, 2-3 T. milk.
Kitchen Hint: No-sugar pie filling works just fine here!