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These caramel-cinnamon treats elevate the term "sandwich cookie" to new heights! Note: You must have a pizzelle (or krumkake) maker, preferably a "mini," to prepare these.
3 large eggs
3/4 cup (5 5/8 ounces) brown sugar
1/4 teaspoon salt
1 3/4 cups (7 ounces) Mellow Pastry Blend or King Arthur Unbleached All-Purpose Flour
1/2 teaspoon cinnamon
2 teaspoons baking powder
2 teaspoons vanilla extract
1/2 cup (1 stick, 4 ounces) unsalted butter, melted
2 tablespoons (1 ounce) water
1 cup (7 1/2 ounces)lightly packed brown sugar
6 tablespoons butter
1/4 cup (2 3/4 ounces) golden syrup or corn syrup
1 teaspoon ground cinnamon
Cookies: In a large mixing bowl, beat together the eggs, brown sugar and salt. In a medium-sized bowl, whisk together the flour, cinnamon and baking powder, then stir these dry ingredients into the egg mixture. Fold in the vanilla and melted butter. Cook in a mini-pizzelle iron according to the manufacturer's directions. Note: you may use a regular-size pizzelle iron; the cookies will just be larger.
Filling: Combine the water, sugar, butter and syrup in a medium-sized saucepan, stir over low heat till the sugar dissolves, then cover the pot and boil the mixture for 3 minutes. Add the cinnamon, and continue to boil until the syrup reaches "soft ball stage" (234°F to 240°F on a candy or instant-read thermometer). Remove the saucepan from the heat, and allow the mixture to cool for about 10 minutes.
Place one teaspoonful of filling (more for larger cookies) onto a cookie. Top with a second cookie, pressing together to spread the filling. Be careful, as the sugar syrup will be very hot. If the syrup cools and becomes hard to spread, rewarm it slightly.
Store the cookies in a cool, dry place for 1 week, or freeze them for 1 month. Yield: 2 1/2 dozen 3 1/4-inch cookies.
This recipe reprinted from The Baker's Catalogue, Spring through Summer 2001.