Cherry Buttercakes


Mix with hands in medium bowl until smooth... 1 cup Gold Medal flour (do not use self-rising flour), 1/2 cup butter, softened, 3 tbsp confectioners' sugar.
Divide dough into 6 equal parts. Shape each part into a flat round about 3" in diameter. Place rounds on ungreased baking sheet. Chill 1 hour.

Heat oven to 350F.

Bake 15 to 20 minutes or until golden brown.

Top rounds with ... 1 can (21 oz) cherry pie filling, pressurized cream.

6 servings

Blueberry Buttercakes:
Top each buttercake with blueberry pie filling instead of cherry pie filling, and with whipped cream or Whipped Cream Cheese (below).

Whipped Cream Cheese:
Mash with fork in small bowl... 1 pkg (3 oz) cream cheese.
Stir in 1 tbsp. milk.
Beat until fluffy. Spoon over pie filling on buttercakes.