2cups unbleached all-purpose flourspooned and leveled
121-ounce can cherry pie filling
Confectioners' sugarfor dusting
Preheat oven to 350 degrees Fahrenheit with rack in the center of the oven. Grease and line half-sheet pan (12x17 inches with a 1" rim) with cooking spray then line with parchment paper.
In the bowl of a stand mixer with paddle attachment, beat the butter and sugar together until light and fluffy. Beat in the lemon juice, vanilla, and salt until combined. Then beat in eggs one at a time. Scrape down the sides of the bowl. With the mixer on its lowest speed, mix in the flour slowly and until just barely combined. You don't want to overmix. Mix the rest by hand with a spatula.
Place the batter on your sheet pan until it's a nice, even layer. Using a toothpick, score the batter to create 24 squares (they'll disappear once they bake). Place 3 cherries in the center of each square.
Bake for 25-30 minutes or until a toothpick comes out clean. Cool completely in the pan on a wire rack before cutting. Sprinkle with powdered sugar before serving. Store leftovers in an airtight container.
These will stay fresh for 3 days as long as you store them in an airtight container and put waxed paper or parchment paper between the bars.