Stroopwaffles

Step 1: Dissolve yeast in warm water and 1/2 tsp of the sugar (wait to proof, get foamy, about 5 minutes).

Step 2: Whisk salt into flour. Cut 1 cup butter into flour with pastry blender till mealy. Mix in sugar, eggs and yeast mixture. Mix well. Set aside to rest 30-60 minutes in a warm place covered with a towel.

Step 3: Preheat Pizzelle Iron. Roll dough into balls the size of walnuts-in-the-shell. Place balls in center of pizzelle iron and press down but don't lock down, or they won't be able to rise. Bake in pizzelle iron 20-30 seconds or until golden brown. Remove to cooling racks. As soon as they are slightly cool, carefully split in half crosswise with a sharp knife so you have 2 cookie halves.

Step 4: For caramel filling, in a small saucepan, boil all ingredients on med-low till at soft-ball stage (235-240 degrees F. on a candy thermometer). Immediately remove from heat, and with a spoon, begin spreading caramel on 1/2 of each stroopwaffle and cover with the other 1/2 of cookie.

Step 5: If you like, you can dust them with powdered sugar, or drizzle them with chocolate. Wrap individually in plastic wrap.