Belgian Cookies

Needs to be prepared the day before and refrigerated overnight otherwise it's very sticky and unruly.
Works best with sticks of dairy-free butter. It doesn't get as crunchy as with actual butter but still very delicious
I prefer a Spiced Rum like Krakken for a better flavor

Ingredients

1 lb Butter - softened but not melted	1 Tbsp Salt
5 cups Sugar	1 Tbsp Vanilla
6 eggs	1 - 2 oz shot of Brandy / Spiced Rum

Directions
Cream the softened butter and sugar add the eggs, vanilla and Rum / Brandy mix in flour and salt batter will be stiff and very sticky, refrigerate at least a couple hours or overnight.

When batter is firm portion into balls about walnut sized (use 1 - 1 1/2 Tbsp dough scoop) Cook for 1 min in cookie iron cool on rack then store in air tight container

Makes about 9 dozen You will need a thin Belgian Cookie Iron to make these cookie. Purchased this one off Amazon https://www.amazon.com/Palmer-Electric-Belgian-Cookie-Iron/dp/B000NRR7XI/

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Strawberry Sorbet

Makes 6 servings
Can be made 3 days ahead. Cover and freeze in airtight container.
If sorbet is frozen solid, place in refrigerator for 15 minutes to soften.

Ingredients

2 cups water	1/3 cup fresh orange juice
1 cup sugar	1/3 cup fresh lemon juice
1 quart strawberries, hulled (I used frozen)

Directions
Stir 2 cups water and sugar in heavy medium saucepan over high heat until sugar dissolves. Boil 5 minutes.

Working in batches, puree strawberries in food processor until smooth. Add strawberry puree and orange and lemon juices to sugar syrup; stir to blend. Cover and refrigerate until cold, about 2 hours.

Process strawberry mixture in ice cream maker according to manufacturer's instructions or place mixture in shallow container and freeze, stirring every hour until set, about 6 hours.

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Chewy Pizza Crust

Works great to use parchment paper and pizza stone for baking. Makes 2 pizza crusts.

Ingredients

1 ¼ cups warm water (105-115)	1 ¾ cups bread flour
1 tsp brown sugar	1 ½ cups AP flour
1 package yeast (2 ½ tsp)	¾ tsp salt

Directions
In a large bowl, stir warm water and sugar; sprinkle yeast over surface. Let stand until foamy. Stir in flours and salt. Mix in stand mixer with dough hook until smooth and elastic. Place in oiled bowl, cover and let rise for 1 hour, or doubled in size.

Roll out, add toppings and bake at 500 F for 8-10 minutes.

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