Stroopwafels

Ingredients

• all-purpose flour (4 cups)
• butter (1.125 cups)
• white sugar (0.75 cup)
• warm milk (0.25 cup)
• egg (1 large)
• active dry yeast (2 (.25 ounce) envelopes)
• cooking spray (0 )
• molasses (1.5 cups)
• packed brown sugar (1.333333 cups)
• unsalted butter (0.333333 cup)
• ground cinnamon (1 teaspoon)

Instructions

1. Start the cookies: Mix flour, melted butter, sugar, warm milk, egg, and yeast together in a large bowl. When dough becomes too stiff to stir, turn out onto a floured surface and knead by hand for a few minutes. Set aside to rise for 45 minutes.
2. Make the filling: Heat molasses, brown sugar, butter, and cinnamon in a saucepan over medium heat until warm. Stir to blend and set aside.
3. Preheat a pizzelle iron according to manufacturer's instructions and spray with cooking spray.
4. Finish the cookies: Knead dough briefly, then divide into twelve pieces. Roll each piece into a 2-inch ball. Press one ball at a time in the center of the preheated pizzelle iron. Close the iron and cook until golden brown, 1 1/2 to 3 minutes. Remove from the iron and carefully cut warm cookie in half horizontally with a serrated knife. Spread filling on the inside and sandwich the two halves back together. Repeat to cook and fill remaining cookies.

Nutrition

(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)

• kcal: 622
• fat: 23 g
• sats: 14 g
• carbs: 100 g
• fibre: 2 g
• protein: 6 g
• salt: 0 g