Truth be told, these are the fanciest cookies I make. They are also the ones that take longest to create. They are ALSO my personal favorites of any of the cookies I make, and if you get one, it’s because I really, really like you. Actually, with this economy, I’m going to need to bump that up to love now.
(They are also the cookie that got me an award and some serious poetic street cred because I wrote a poem about making them. But we don’t need to talk about that.)
(I can see you’re not going to let this go…here’s the link.)
I don’t expect any one to have a pizzelle iron at home (or even better, an actual Stroopwafel one), but on the off hand chance you do, well, let me introduce you to my favorite of the favorites.
This one needs yeast. Don’t be afraid of yeast. Just make sure the water you’re using is warm, not hot. You don’t want to kill the yeast.
While my yeast was yeasting, I went to get my flour. I was digging at the bottom of the barrel (bucket) for this recipe, but thankfully, I had enough.
(Also, I keep flour and sugar in food grade buckets. Write a cookie blog sometime and tell me you won’t do the same.)
You have to cut the butter into the flour, and I find it’s easier if you cube the butter first.
Anytime I bring out my pastry cutter, I think of my friend Jenny B., who once had some very important questions about using such a device. You don’t need one–you can do the same thing with two knives–but I’ll tell you it’s easier to use the pastry cutter.
After I added in all the other ingredients, I mushed it into a ball and let it rise for an hour.
And through the magic of the Internet…
Time to make the heavenly filling for the Stroopwafel. It’s pretty easy–butter, brown sugar, dark Karo syrup, and cinnamon. This is the Karo syrup, in my Pampered Chef measuring cup–a measuring cup that has paid for itself many times over because of it’s syrup-measuring (and peanut butter, and mayonnaise) abilities.
Let it boil until it reaches the soft ball stage. Don’t let it go any further than that, or you will have crunchy cookies that take your fillings out.
Once the filling is done, I like to pour mine into an extra large measuring cup.
The dough needs to be made into cookies. I take biggish balls (okay, 8th grade boy…) and press them until they are juuuust lightly golden. It takes a few tries. You want it just on the brink of being fully cooked.
I take a serrated knife and cut through the cookie. This is why you want the cookie to be just almost done. It helps you find the sweet spot in the cookie without tearing the whole thing apart. I would have had a picture of this for you, but I’m a safety gamble using two hands doing this, and I wasn’t about to try it with one, just so there’d be a picture.
(Adulting kind of blows, btw.)
I filled the cookies with the delicious insides. I don’t know why this picture is sideways. Deal with it.
And then I quickly put the tops on the cookies, pressing lightly.
As you can see above, these cookies make my counters look like there’s been a struggle. Or neglect. Or both. But all in the name of good cookies.
It’s recommended that you put a Stroopwafel on top of a hot cup of coffee or tea to really get the insides gooey. This was a coffee cup I painted at one of those “Paint your own ceramics” places a few years ago. It’s holiday-themed and says exactly what you think it does.
Again, you are only getting my stash if I love you.
4 cups all-purpose flour
1/2 teaspoon ground cinnamon
1/2 cup granulated sugar
1 cup unsalted butter
2 large eggs
1 (1/4 ounce) package active dry yeast
1/2 cup warm water
1 1/2 cups packed brown sugar
1 cup unsalted butter
1 teaspoon ground cinnamon
6 tablespoons dark corn syrup
Preheat a pizzelle iron.
To Make Waffles: 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 waffles into two thin waffles and spread with filling.
To Make Filling: 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: 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.