Indulge in the tastes of a local coffeehouse without ever leaving the sublime comforts of your home. A clean and creamy twist to the classic winter beverage, our Spiced White Hot Chocolate pairs perfectly with crisp, sugary Stroopwafels, delicate sandwich cookies with caramel filling.
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
- In a large bowl, beat eggs, brown sugar, and salt with a mixer at medium speed until creamy.
- In a medium bowl, whisk together flour and baking powder; add to egg mixture, beating until smooth. Beat in melted butter and vanilla extract.
- 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.
- 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.
For more cozy winter recipes, see “A Cup of Coziness” in the January/February 2019 issue, available on newsstands and at Victoriamag.com.
