you got yr. cherry bomb

In Ohio, cherry pie filling is a cheap, common pantry staple. In New York, it's like gelatinous gold. I learned this after going to four grocery stores to find the comically expensive and elusive key ingredient for the Cherry Squares I made for the Casse-rock-n-roll party last night. I'm still in crushed-Dorito-and-sherbet withdrawal.

Cherry Squares
1 1/2 cups sugar
1 cup shortening (i.e. Crisco. That's right)
4 eggs
2 cups flour
1 tablespoon lemon juice
1 can cherry pie filling
Powdered sugar

Gradually add sugar to shortening in large bowl. Cream well -- at least five minutes at medium speed (my hand mixer only has one speed -- too fast -- and my arm got tired, so I capped it at about 2 1/2 minutes).
Add eggs one at a time. Add the flour and lemon juice and mix well.

Spread the batter in a greased pan or cookie sheet with sides. Mark off squares.

Place one heaping teaspoon of the filling in the center of each square. Bake at 350 for 45-50 minutes or until knife inserted in the center comes out clean. When cool, sprinkle with powdered sugar and cut. And eat.
Baking tunes: Spoon, natch. Recipe courtesy of the adorbsies scrapbook/cookbook my mom made me for Christmas.