1/2 cup unsalted butter, softened
1-1/2 cups granulated sugar
4 eggs at room temperature
1 tsp pure vanilla extract
2 cups all purpose flour
1 jar of Cider Keg Strawberry Rhubarb Pie in a Jar pie filling
Icing sugar for dusting
Preheat oven to 350 F. Spray a 9″x13″ pan with baking spray.
In a large bowl, cream butter with granulated sugar until smooth with an electric mixer on medium for 2 minutes. Add eggs one at a time, beating well after each.
Add the vanilla. Add flour and mix thoroughly. Spread the dough evenly in the prepared pan. With a small, sharp knife (or toothpick), score into 24 two-inch squares.
Place a teaspoon of pie filling in the centre of each scored square. Bake for 30-35 minutes or until a cake tester inserted in the centre comes out clean.
Cool to room temperature then sprinkle with icing sugar before cutting and serving.
Recipe by The Cider Keg, Vittoria