Directions: |
Directions:Preheat mini waffle iron Yield: 2 1/2 dozen 3 1/4-inch cookies.
Cookies: In a large mixing bowl, beat together the eggs, brown sugar and salt. In a medium-sized bowl, whisk together the flour, cinnamon and baking powder, then stir these dry ingredients into the egg mixture. Fold in the vanilla and melted butter. Cook in a mini waffle iron according to the manufacturer's directions.
Filling: Combine the water, sugar, butter and syrup in a medium-sized saucepan, stir over low heat till the sugar dissolves, then cover the pot and boil the mixture for 3 minutes. Add the cinnamon, and continue to boil until the syrup reaches "soft ball stage" (234°F to 240°F on a candy thermometer). Remove the saucepan from the heat, and allow the mixture to cool for about 10 minutes. Place one teaspoonful of filling onto a cookie. Top with a second cookie, pressing together to spread the filling. Be careful, as the sugar syrup will be very hot. If the syrup cools and becomes hard to spread, re-warm it slightly.
Store the cookies in a cool, dry place for 1 week, or freeze them for 1 month.
Alternate: Mix 1 pkg. yeast in 1/2. c warm water; set aside. Cut 1 c. butter into 4 c. all-purpose flour. Mix in 1/2 c. sugar, 2 eggs and yeast mixture. Mix well. Cover and let rise for 30 to 60 minutes. Roll dough into balls (12 regular or 24 mini) and bake in a pizzelle or mini-waffle iron. To Make Filling: In a saucepan boil 1 1/2 c. packed brown sugar, 1 c. butter, 1 tsp. cinnamon, 6 T. dark corn syrup until it reaches the soft ball stage. Split waffles in half and spread cut sides with the warm filling. Reassemble halves. |
This recipe for Stroopwafels is from