Dutch Stroopwafel Cookies

Place the warm milk in a small bowl and whisk the yeast into the milk until dissolved. Allow the mixture to sit until bubbly, about 5 minutes. 

Put the flour, sugar, cinnamon, and salt in a food processor and pulse until the ingredients are combined. Add the butter and pulse until the mixture is coarse and resembles wet sand. Add the eggs and the yeast mixture, and pulse until incorporated. Turn the dough out onto a lightly floured surface and knead 6-8 times just until the dough comes together in a ball. Set the dough aside to rest for about 45 minutes to 1 hour. 

Preheat a waffle cone iron (or a pizzelle iron) on medium-high and lightly spray the iron with non-stick cooking spray. Form the dough into equal balls, about 1 ½ ounces each. Working with one ball of dough at a time, flatten the ball with your palm until it forms a disk and place it in the middle of the iron. Close the iron lid and cook until the waffles are crisp and golden, holding the iron lid down, for about 2 minutes or until the iron stops releasing steam. Carefully remove the waffle from the iron using a spatula or a knife. While the waffle is warm, cut out a circle using a 4-inch round cutter, and then split the waffle horizontally (like pocket bread) using a very sharp knife. (You must cut the waffle in half while it is warm and flexible because the waffles become crisp and breakable as they cool.) Spread one half of the waffle with about 1-2 tablespoons of filling and then sandwich the two halves together, pressing gently from the center and working your way out so the caramel spreads evenly to the edges.

In a saucepan, heat the brown sugar, butter, cinnamon, and corn syrup over medium heat until the sugar dissolves and the mixture reaches the soft ball stage (about 235°F), stirring constantly. Remove the mixture from the heat and allow it to cool for about 10 minutes until it thickens, but is still spreadable. If the filling cools and becomes too thick and hard to spread, rewarm the mixture slightly.