Ingredients
1 3/4 cups sugar
1 cup butter or margarine, softened
4 eggs
1 tsp vanilla
3 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1 (21 oz) can blueberry pie filling
ground nutmeg
FOR THE LEMON FROSTING:
1 1/4 cups sifted powdered sugar
1 tbsp butter or margarine, melted
2 tbsp lemon juice

Method:
Preheat oven to 350 degrees F.
Cream together sugar and softened butter until light and fluffy. Add eggs and vanilla; beat well; set aside.
Stir together flour, baking powder, and salt. Add to creamed mixture, stirring till blended. Spread half the dough in ungreased 15x10x1-inch baking pan.
Carefully spread blueberry pie filling over dough; sprinkle with a little nutmeg. Drop remaining dough from teaspoon over pie filling.
Bake at 350 degrees F for 45 minutes. While cookies are warm, spread with frosting.

TO MAKE THE LEMON FROSTING:
Combine confectioner's sugar, melted butter, and lemon juice; blend well. Add a little milk if necessary to make of spreading consistency.

Makes 48 bars

Source: Magazine Clipping