Brown Sugar Wafers

I love these cookies. I wanted to name them "simple and delicious cookies" but that's not very descriptive. With only 5 ingredients, these might be the easiest cookies I have ever made.

Brown Sugar Wafers

1/4 cup shortening*
3/4 cup salted butter, softened
1 cup brown sugar
1 egg
2 cups flour

* You could use replace the shortening with butter if you wanted to.

•Cream together the first three ingredients until well mixed.
•Add the egg and continue to mix. You could add some vanilla if you wanted to (I did).
•Mix in the flour one cup at a time.
•When everything is combined, cover the dough and refrigerate until the dough is chilled (about 30 minutes).
•When it's ready, take about a tablespoon of dough and roll into a ball with you hands. Drop dough onto a lightly greased cookie sheet.
•Flatten dough with a spoon.
•Bake in a 350° oven for ten minutes.
•Immediately remove from sheet and allow to cool on a wire rack.

Makes about 4 dozen cookies.

Crusty Peach Pie

This is a recipe for a good old fashioned Peach Pie (with a deeeelicious, buttery crust).

The recipe I used to make the crust can be found at Smitten Kitchen . I'm sure you could use a store bought crust but we both know it wouldn't be as tasty!

Peach Pie

1 large can of peaches
3 Tablespoons cornstarch
1/2 teaspoon of nutmeg and cinnamon, each
1/2 cup brown sugar

•Preheat the oven to 425 degrees.
•Transfer the peaches to a large bowl, leaving most of the juice in the can. Then add the rest of the ingredients and stir well.
•After rolling out the first dough, press it into the pie plate and add the peaches.
•next, roll out the second dough and top the peaches with the crust.
•bake in the oven for 20m the turn the oven to 375 and bake for an additional 50m.
•Cool for as long as you can and eat!

Lightly Lemon Bars

These lemon bars are shortbread cookies with lemon curd and a crumble. Very tasty and easy to eat!

Shortbread Cookie:
1 stick butter (softened)
1/4 cup + 2 tbsp brown sugar
1 1/2 cups flour
1/2 teaspoon salt

Lemon Curd:
About 1/2 cup (I used it from a jar instead of homemade and it was just as good)

Crumble:
2 tbsp butter (softened)
1 tbsp brown sugar
1 tbsp flour
1 tbsp rolled oats

•Preheat oven to 375 degrees

•Spray an 8x8 square dish with cooking spray, then line with parchment paper (or wax paper) so it hangs over the sides (for easy removal). Spray paper with cooking spray and set aside.

•Next, mix together the ingredents for the shortbread cookie, starting with butter and brown sugar. Gradually add flour, half cup at a time with the salt. I used my hands to mix because it was the quickest way (and kind of fun)

•Press the crumbly mixture evenly into the prepared pan. Prick with a fork about 6-10 times. Then bake in the oven for 15 minutes.

•Prepare the crumble while the shortbread is cooking. Just throw the ingredents into a bowl and mix. Nothing fancy. You can even use your fingers again.

•When the shortbread comes out, spread the lemon curd on top while it is still hot.

•Evenly distribute the crumble on top.

•Bake for an additional 10 minutes.

• Remove the bars and allow to cool for a few minutes in the pan. The, remove the bars using the paper as a handle and place on top of a wire rack to finish cooling.

•Once cool, cut into bars and enjoy!

Makes 16 bar cookies.