Cherry Do-Dads

Preheat oven to 350ºF. Adjust upper rack so it is in the middle of oven—if these are baked on lower racks, they will burn. Lightly spray a rimmed 12×16 inch cookie sheet with nonstick cooking spray. Set aside.

In a large bowl with an electric mixer, or in the bowl of a stand mixer, cream together butter and sugar until light and fluffy. Add eggs, lemon juice and almond flavouring, and mix until well combined. Add flour and salt and mix again.

Spread te dough on the prepared baking sheet in an even layer over the whole pan. With a knife, lightly mark batter into a grid of 24 squares (6 by 4). If you would like smaller cookies, you could mark smaller squares at this point. In the center of each square, place 1 cherry with a bit of pie filling.

Bake for 30–35 minutes until squares are set. Allow to cool completely in pan, then cut into squares and store in an airtight container at room temperature for 3–5 days. The cookies can also be frozen for up to 3 months.