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My spin on the traditional Stroopwafels, which are split open and filled with a caramel spread, is to make these into ice cream sandwiches with my Burnt Caramel Ice Cream!!
Makes about 20 cookies.
3 large eggs 3/4 cup brown sugar 1/4 teaspoon salt 1 3/4 cups Pastry Flour Blend or King Arthur Unbleached All-Purpose Flour 1/2 teaspoon cinnamon 2 teaspoons baking powder 2 teaspoons Vanilla extract 1/2 cup (8 tablespoons) unsalted butter, melted
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. Stir these dry ingredients into the egg mixture. Fold in the vanilla and melted butter with a rubber spatula. The batter will be thick and gooey.
Heat a min-pizelle iron for 15 minutes. Coat with vegetable shortening and place a medium ice cream scoop full of batter onto the pizelle iron. Close iron and cook for 30-40 seconds. Lift iron and remove cookies with tongs. Place cookies on a wire rack.
Continue to cook cookies, coating the iron with shortening as needed.
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