Cherry Cobbler Bars

1 1/2 cups flour

1/2 teaspoon baking powder

1/2 cup butter -- at room temperature

1 cup powdered sugar

1 large egg

1 teaspoon lemon peel -- grated

21 ounces cherry pie filling

Heat oven to 350 degrees F. Grease an 11 x 7-inch pan. Mix flourr and baking powder. In a large bowl, beat butter and powdered sugar with electric mixer until pale and fluffy. Beat in egg and lemon peel. With mixer on low speed, gradually add flour mixture.Remvoe 2/3 cup dough. With flfoured fingers, pat remaining dough over bottom of prepared pan. Spread cherry pie filling over dough to edges of pan. Roll reserved dough into 1-inch balls. Flatten balls slightly and place evenly over pie filling. Bake 30 minutes, or until top is golden.

Makes 18 bars.

Apple Kuchen variation: Drain 20 ounces of apple pie slices and mix with 1/2 cup golden rasins and 1 teaspoon cinnamon. Spread over dough, using spatula to break up apples if needed to cover doght. Roll remaining dough into long ropes and lay diagonally into ropes and lay diagonally over apple slices to create criss-cross effect. Proceed as directed.