Stroopwafels
 
Makes approximately 30 sandwich cookies
Ingredients
  • 3 large eggs
  • ¾ cup firmly packed brown sugar
  • ¼ teaspoon salt
  • 1¾ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ cup butter, melted
  • 1 teaspoon vanilla extract
  • 1 (12-ounce) jar hot caramel sauce*
Instructions
  1. In a large bowl, beat eggs, brown sugar, and salt with a mixer at medium speed until creamy.
  2. In a medium bowl, whisk together flour and baking powder; add to egg mixture, beating until smooth. Beat in melted butter and vanilla extract.
  3. Heat a pizzelle iron according to manufacturer’s instructions. Spoon batter into pizzelle iron, and cook according to manufacturer’s instructions. Using a sharp knife or kitchen shears, trim edges of cookies, if needed. Let cool completely on wire racks.
  4. Spread approximately 1 teaspoon caramel sauce over one side of half of cookies. Top with remaining cookies to make a sandwich. Store in airtight containers for up to 3 days.
Notes
*We used Smucker’s.
Recipe by Victoria at https://www.victoriamag.com/stroopwafels-recipe/