Dutch Stroopwafels - A Dutch Favorite

Step 1: Preheat a pizzelle iron.

TO MAKE THE WAFFLE COOKIES

Step 2: 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.

Step 3: Roll dough into 12 small balls; Squeeze each ball into the preheated pizzelle iron and bake for about 30 seconds.

Step 4: Cut the waffles into two thin waffles and spread with filling.

TO MAKE THE FILLING

Step 5: In a saucepan boil the brown sugar, the remaining one cup of the butter, cinnamon (this is a must-have ingredient), and dark corn syrup until it reaches the soft ball stage (234-240°F, 112-115°C), stirring constantly.

TO ASSEMBLE

Step 6: Cut each waffle (only if home-made waffles) into 2 thin waffles and spread with filling. Repeat this process until all the filling is used. If using store bought, simply spread about 1 tablespoon of filling on one waffle cookie, let it cool about 1 minute, and squeeze a second cookie on top.

Step 7: Makes 12 servings (more if using store-bought). Best if eaten after they've cooled, less messy that way!

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