Mix 1 cup brown sugar, 1/2 cup butter and 1 egg in bowl until fluffy, stir in 1/4 cup buttermilk, 1 teaspoon extract, 1 3/4 cups flour, 1/2 teaspoon baking soda, and 1/2 teaspoon salt, mix until smooth.

Cover and refrigerate for at least an hour.

Pre-heat oven to 400 degrees, grease cookie sheet with shortening.

Drop the dough by rounded teaspoonfuls about 2 inches apart on greased cookie sheet, bake for 6-8 minutes or until almost no impression remains when a cookie is touched lightly, immediately lift cookies unto a rack with a pancake turner.

Mix in bowl 2 cups powdered sugar and 1/3 cup of butter, stir in 1 1/2 teaspoons extract and 2 tablespoons hot water

Drizzle on cookies

Mix sugar and corn starch together. Mix with berries, I like to then use the masher to mash up the berry mixture.

Pour in prepared pie pan. Top with second crust rolled out cut into strips and layer on top of berry mixture.

Bake for 25 minutes at 375 with tin foil covering the pie, remove tin foil and bake from another 20-30 minutes

Note: I placed a pizza pan under the pie for baking

Peel, core, and thinly slice and quarter apples. Toss with lemon juice.

Mix sugar, flour, and spices. Toss with apples to coat.

Fill shell with apple mixture. Carefully place top pie crust and pinch edges, cut holes in top to allow for steam to escape.

Mix teaspoon of sugar with dash of cinnamon. Brush top of crust with milk and sprinkle lightly with cinnamon sugar.

Bake at 450F degrees for 10 minutes. Reduce heat to 375F and bake an additional 20-25 minutes.