Cooking Instructions
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Step 1
For caramel sauce, heat Granulated Sugar (1 cup) and Water (1/4 cup) in a medium saucepan over medium heat. Stir until the sugar has completely melted. Stop stirring and watch the sugar boil until it starts to turn golden brown. This takes about 5 to 6 minutes.
Step 2
Once it reaches the perfect amber color remove from the heat and quickly whisk in the Heavy Cream (1/2 cup). Return saucepan to low heat and continue to whisk until completely smooth. Add Unsalted Butter (6 tablespoon) stir until melted.
Step 3
Allow to cool completely before spreading on cookies. Store any remaining caramel sauce in an airtight container in the fridge for up to two weeks.
Step 4
To make the cookie batter first preheat your pizzelle iron. Sift the All-Purpose Flour (2 cup), Baking Powder (1 tablespoon) and Ground Cinnamon (2 teaspoon) into a mixing bowl. Add the Salt (1/8 teaspoon) and whisk well to combine, set aside.
Step 5
In the bowl of a stand mixer, beat the Large Egg (3) for about 4 minutes until thick. Gradually beat in Granulated Sugar (3/4 cup) followed by the Unsalted Butter (2.6 ounce) and Pure Vanilla Extract (1 1/2 teaspoon).
Step 6
Add the flour mixture in thirds, mixing on low in between each until combined.
Step 7
Place a rounded tablespoon of batter into the center of each pizzelle form. You may want to position the batter a little towards the back of the form if you find that it pushes the batter up when you close the lid.
Step 8
Close the pizzelle maker and check after about 20 seconds. You can close for another 10 seconds or until the cookie is golden brown.
Step 9
Use a spatula to move the finished cookies onto a flat cooling rack.
Step 10
Once all of the cookies are done and cooled spread a thin layer of caramel on one and top with another.
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