2 cups flour
1 can cherry pie filling (20 oz)
4 large eggs
1 cup margarine
1-1/2 cups sugar
1 teaspoon vanilla
Zest from one medium orange
2-1/2 tablespoons orange juice (about 1/2 of a medium orange squeezed)
1/3 teaspoon ground nutmeg
Confectioners’ sugar for dusting
By Weight
10 oz flour
1 can cherry pie filling (20 oz)
8 oz large eggs
8 oz margarine
8 oz sugar
1 teaspoon vanilla
.60 oz zest from one medium orange
2-1/2 tablespoons orange juice (about 1/2 of a medium orange squeezed)
1/3 teaspoon ground nutmeg
Confectioners’ sugar for dusting
Preheat oven to 350°F. Spray large cookie sheet, set aside. In a large mixing bowl add sugar. Zest the entire orange into the sugar, then with fingers, rub the zest into the sugar until it the sugar turns orange (~ 3 minutes).
Cream in the butter. Add in the eggs, vanilla. Cut the orange in half, and squeeze the orange juice from one half into mixture. Beat together until evenly distributed. Add flour and nutmeg and mix until it's dough is even
throughout. Scrape batter into sprayed cookie sheet. Spread the batter around so it's as even as possible. (Sometimes it helps to let it sit, or shake it a bit to spread it out.)
Divide the dough into 20 even squares. Place a
tablespoon of pie filling into the center of each square, then bake for 25-30 minutes or until golden brown on top.
Remove from oven and dust with confectioners' sugar.
Cut squares and serve warm! Delicious!
Cooking Dish
