Monday, October 4, 2010
Cookie Recipe #275 - Stroopwafels
I had the opportunity today to use my pizzelle iron again to make this Dutch cookie sandwich. Placing a cookie sandwich on top of a steamy cup of coffee or tea to heat and gooify the filling is a tradition known by the Dutch (I must have Dutch in me; that sounds just so incredibly delicious!) The caramel recipe makes plenty, so the leftover caramel can be poured into a pan, allowed to harden, then cut into squares and wrapped in plastic, for a whenever-you-need-something-sweet treat.
Ingredients: 2 cups all-purpose flour, 1 tablespoon baking powder, 2 teaspoons ground cinnamon, 3 eggs, 3/4 cup granulated sugar, 1/3 cup butter, melted and cooled, 1 1/2 teaspoons vanilla. Filling: 1/2 cup butter, 1 cup plus 2 tablespoons packed brown sugar, 2/3 cup sweetened condensed milk, 1/2 cup light corn syrup, 1/2 teaspoon vanilla.
Instructions: Combine flour, baking powder, and cinnamon in small bowl; set aside. In a medium mixing bowl beat eggs on high speed until thick and lemon-colored, about 3 minutes. Gradually beat in sugar. Mix in butter and vanilla. Add flour mixture, beating on low until combined.
Heat a pizzelle iron over medium heat on stove top burner; lightly coat with cooking spray (away from heat!). Place a slightly rounded teaspoon of batter in center of grid. Close lid. Bake 1-2 minutes on each side; transfer to paper towels and allow to cool. Repeat with remaining batter.
Make caramel filling: Line a 9x5x3-inch loaf pan with foil. Lightly butter (or spray) foil; set aside. In a heavy 3-quart saucepan melt butter over low heat. Add brown sugar, sweetened condensed milk, and corn syrup; mix well. Cook and stir over medium-high heat until mixture boils. Clip a candy thermometer to side of pan. Reduce heat to medium; continue boiling at a moderate, steady rate, stirring frequently, until thermometer reaches 234 degrees, soft-ball stage (about 8 minutes).
Remove from heat; remove thermometer. Stir in vanilla. Spoon 1-2 tablespoons of filling onto half of cooled cookies; quickly cover filling with remaining half of cookies. Pour leftover caramel into the prepared loaf pan; cool. When firm, lift foil out of pan. Use a buttered knife to cut into squares. Wrap each caramel in plastic wrap. If caramels are slightly sticky, refrigerate them; store in refrigerator.
Makes 2 dozen sandwich cookies.
"Better Homes and Gardens Biggest Book of Cookies", Meredith Corporation, Des Moines, IA, 2003.