Stroopwaffles (delicious Dutch cookies)

STROOPWAFELS 
from Henny and Stijne Verhoof (real Dutch people)

Wafel Ingredients:
4 cups flour
1/2 tsp ground cinnamon
1/2 cup white sugar
1 cup butter, room temperature
2 large eggs
1 (.25 oz) package active dry yeast
1/2 cup warm water with a tsp of sugar

Dissolve the yeast in the warm sugar water.  In large bowl, cut butter into the flour until crumbly. Mix in the sugar, cinnamon, eggs and yeast. Mix well and set aside to rise for 30-60 minutes. When the dough has risen, preheat a pizzelle waffle iron or waffle-cone iron.  Spoon dough by the walnut-size scoop and place in hot iron.  Bake for 30-60 seconds until the steam stops coming out the sides.  As soon as the wafel is done cooking, take it off the iron and slice it in the middle to make two very thin wafels.  Beware, this is very hot, but very important to do while hot.  Set aside to cool.

Filling Ingredients:
1 1/2 cups packed brown sugar
1 cup butter
1 tsp cinnamon
6 Tbsp dark corn syrup
1/2 cup finely ground hazelnuts (optional)

In a sauce pan, melt everything together and bring to a boil until the soft ball stage (234-240 degrees) or boil hard for 2-3 minutes.  Stir in the hazel nuts.  Spoon the filling onto the cookie and make a sandwich.  Let it cool.

Beware:  these are VERY addicting.  :)

Note:  because I am a Celiac, I substitutes straight GF flour for the regular flour and they came out delicious!  They just didn't rise like the others.