These are a delicious, Dutch, crisp cookie filled with a honey caramel. You can place them on your warm coffee or tea and it warms the caramel and makes them gooey and delicious! You can make them in a waffle cone iron or a pizzelle iron like we did.
4 1/2 cups all purpose flour
2 tsp active dry yeast
1 tsp ground cinnamon
3/4 c sugar
1 stick unsalted butter
1/2 c warm water (slightly above body temp)
2 large eggs
dash of salt
In a mixer bowl; add flour, yeast, cinnamon, & sugar, cut in flour with your hands until it resembles small pellets. Place mixer bowl on mixer and on low slowly pour in the warm water and allow the dough to start coming together. Add eggs one at a time. Add in the dash of salt and knead dough until it's a firm and cohesive dough.
Cover with a damp towel or cling wrap and rest for 30 minutes.
1 stick of butter
1/2 c brown sugar
1/2 c sugar
1 tsp cinnamon
2 T Karo syrup (I used light)
1 T honey
1 T maple syrup
1 T vanilla
Melt butter and sugar stirring slowly over low heat. Add cinnamon, honey and syrups and continue to stir until the caramel comes together and slowly bubbles. Keep stirring because at this stage it's easy to burn. Keep stirring until sugar is all dissolved and caramel is creamy. It will be HOT! Keep caramel warm.
Divide the dough into 40 equal pieces. Roll them into small marbles and cover with a damp cloth so they don't dry out while baking other pieces.
Heat your pizzelle iron or waffle cone machine according to instructions. Place dough ball in the iron, press down and bake each cookie/waffle for approximately 40 seconds. Check to see if browned and puffed up a little. Remove from machine and place it on a flat surface.
*Working quickly while the cookie is hot and pliable (when it cools it will break on you.)
Place your hand on top of the cookie and slice it horizontally in two with a sharp non-serrated knife. (I had to use a towel/clean pot holder because it was too hot.) Because of the yeast it puffs up a bit to make a spot to cut.
Immediately smear a bit of caramel on top of the bottom cookie. Replace the top and gently push down so the caramel spreads. Let cool on a rack. Then do the next dough ball.*
NOTE: * This is the traditional way to do it. But this is not how I did i;. my pizzelle iron has 3 cookie spots. I cooked 2 at a time [3 I couldn't quite do quick enough] set on 3.5. After 40 seconds I took them out and using a towel to protect my hand I cut them horizontally. I then set them aside (I pressed them gently to encourage them to stay flat. After I cooked all of my cookies. I then made my caramel. When my caramel was hot I reopened my cookies and spread the caramel on the bottom cookie half, then smooshed them together. They held up just as well as the traditional way, but was easier for me to do by myself.