Instructions: CRUST: Mix together well, either in a food processor or by cutting in by hand. Dont get the crust mixture too warm or it will be sticky and hard to handle. Pat into a 9 x 13-inch pan. Bake for 15 minutes at 350 F.

FILLING: If using a food processor pour into work bowl and process until well mixed. Then add 3 cups pitted sour cherries and chop up by bursts of the on/off switch. Dont chop too finely or the fruit will lose its identity.

If using a mixer or by hand, mix the ingredients except fruit. Chop the fruit and add to mixture.

Pour over the partially baked crust and bake for another 45 minutes.

Variations: Rhubarb, apricots, peaches, plums, etc. are all equally delightful. If using berries, be careful to leave fruit intact.

/COOKIES

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