Stroopwafels

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.

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 (1/3 cup) stir until melted.

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.

To make the cookie batter first preheat your pizzelle iron. Sift the All-Purpose Flour (2 cups), Baking Powder (1 Tbsp) and Ground Cinnamon (1/2 Tbsp) into a mixing bowl. Add the Salt (1/8 tsp) and whisk well to combine, set aside.

In the bowl of a stand mixer, beat the Farmhouse Eggs® Large Brown Eggs (3) for about 4 minutes until thick. Gradually beat in Granulated Sugar (3/4 cup) followed by the Unsalted Butter (1/3 cup) and Pure Vanilla Extract (1/2 Tbsp).

Add the flour mixture in thirds, mixing on low in between each until combined.

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.

Close the pizzelle maker and check after about 20 seconds. You can close for another 10 seconds or until the cookie is golden brown.

Use a spatula to move the finished cookies onto a flat cooling rack.

Once all of the cookies are done and cooled spread a thin layer of caramel on one and top with another.