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Cherry Cobbler Bars

Source of Recipe

Unkown


Recipe Introduction

" Slipping your hands into plastic baggies or flouring them makes it easier to position the sticky dough. Exchanges
Makes 18 bars.

· 1/2 c. (1 stick) margarine, softened
· 1 c. powdered sugar, plus more for dusting
· 1 egg
· 1 tsp. grated lemon zest (the yellow part of the peel)
· 1/2 tsp. baking powder
· 1 1/2 c. flour
· 1 (21-oz.) can cherry-pie filling

Preheat the oven to 350 degrees. Grease an 11-by 7-inch baking pan.

In the large bowl of an electric mixer, cream together the butter and powdered sugar until the mixture is pale and fluffy. Beat in the egg and lemon zest. Sift together the baking powder and flour. At low speed, beat the flour mixture into the butter mixture. Reserve 2/3 cup of the dough.

With bagged hands or floured fingers, pat the remaining dough evenly across the bottom of the prepared pan. Pour and spread the cherry-pie filling over the dough to the edges of the pan.

Roll the reserved dough into 1-inch balls. Flatten the balls slightly and place, evenly spaced, over the pie filling.

Bake until the top begins to brown, 35 to 40 minutes. Cool completely in the pan on a wire rack. Cut into bars. If desired, dust with powdered sugar before serving. (If left to stand, the powdered sugar disappears.)

One serving equals: Calories 144... Carbohydrates 23 g... Protein 2 g... Fat 6 g (sat. fat 1 g)... Cholesterol 12 mg... Sodium 52 mg... fiber 1 g ++++ Exchanges: 1/2 bread ... 1 other carb. .. 1 fat