Stroopwafels (Caramel Cookie Waffles)

Wafles:
4 cups all-purpose flour
1/2 teaspoon ground cinnamon
1/2 cup granulated sugar
1 cup unsalted butter
2 large eggs
1 (.25 ounce) package active dry yeast
1/2 cup warm water

Filling:
1 1/2 cups packed brown sugar
1 cup unsalted butter
1 teaspoon ground cinnamon
6 tablespoons dark corn syrup
1/2 cup finely ground hazelnuts, optional

Heat a pizzelle iron.

To Make Wafels: Dissolve the yeast in the warm water. Cut butter into the flour. Mix in the sugar, cinnamon, eggs and yeast mixture. Mix well and set aside to rise for 30 to 60 minutes.

Roll dough into 12 small balls; Squeeze each ball into the preheated pizzelle iron and bake for about 30 seconds. Cut the wafels into two thin wafels and spread with filling.

To Make Filling: In a saucepan boil the brown sugar, the remaing one cup of the butter, cinnamon, and dark corn syrup until it reaches the soft ball stage (234 - 240 degrees F, 112 -115 degrees C). Stir in ground hazelnuts at this point, if using.

To Assemble: Cut each wafel into 2 thin wafels and spread with filling. Repeat this process until all the filling is used.

Makes 12 servings.

NOTE: If using hazelnuts, remove skin, if possible. Grind hazelnuts in a food processor until they are ground to a fine powder.

Tip: Try eating stroopwafel by resting it over a warm cup of coffee or tea...the steam will warm these up just right.