Cherry Squares

1 cup margarine 1-1/2 cups sugar 4 eggs beaten

2 cups flour 1 teaspoon vanilla extract 1/2 teaspoon lemon extract 1 (21-oz.) can cherry pie filling

Directions:
Cream butter and sugar; beat until light and fluffy. Add eggs one at a time, beating well after each addition. Gradually add flour, beating well. Stir in vanilla and lemon extracts. Pour batter into a lightly greased 15x10" jellyroll pan. Spread evenly.

Lightly cut through batter with a small knife to mark off 24 squares. Spoon about 1 tablespoon pie filling into center of each square. Bake at 350°for 45 minutes or until cake is lightly browned. Cool in pan for 10 minutes. Then cut into squares and remove from pan.