Stroop Koekjes Syrup Cookies Recipes

Steps:

• Wafels: Heat an electric nonstick waffle-cone iron. In a large bowl, whisk together flour, baking powder, and 1/4 teaspoon salt; set aside.
• In another large bowl, whisk together eggs. Whisk in sugar until well combined; whisk in extracts. While whisking, slowly add cooled butter in a steady stream until batter is smooth. Add flour mixture and whisk until thoroughly combined. Transfer batter to a large pastry bag fitted with a 1/2-inch round pastry tip. Pipe batter into a 2-inch circle in center of heated waffle-cone iron. Close lid and lock with clasp. Cook until golden brown, 1 1/2 to 2 minutes. Using a small offset spatula, remove waffle and immediately transfer to a cutting board. Using a 3 1/2-inch round cutter, cut out cookies; let cool completely on a wire rack.
• Caramel Filling: Combine sugar, corn syrup, and 1/4 cup water in a medium saucepan. Without stirring, cook, carefully swirling, until sugar dissolves. Without stirring, continue to cook, carefully swirling, until dark amber in color, about 10 minutes. Reduce heat to low and slowly add cream, stirring with a wooden spoon until combined. Add vanilla seeds, butter, and salt; stir until is smooth. Strain through a fine-mesh sieve into a bowl; set aside to cool slightly.
• Spread caramel filling onto bottoms of half the cookies, then sandwich with remaining cookies, pressing gently to spread filling to edges.

Steps:

• In a large bowl, mix together the flour, melted butter, sugar, yeast, milk and egg. When the dough becomes to stiff to stir, turn out onto a floured surface and knead by hand for a few minutes. Set aside to rise for 45 minutes.
• To make the filling, heat the molasses, brown sugar, remaining butter and cinnamon in a saucepan over medium heat. Stir to blend, and set aside.
• Preheat a pizzelle iron. Knead the dough briefly, and divide the dough into 2 inch balls, or a size compatible with your pizzelle iron pattern. Press the balls in the preheated iron, and cook until the iron stops releasing steam, or until the waffles are golden brown.
• Carefully remove with a knife or spatula, and split in half horizontally (like pocket bread) while they are still warm. Don't wait too long, otherwise they will break. Spread filling on the insides, and put the halves back together.

Steps:

• Cream shortening with sugar.
• Add egg.
• Dissolve baking soda in a little hot water with the vanilla, salt and maple syrup
• Sift together flour and baking powder.
• Add to creamed mixture
• Drop by teaspoonful onto greased pan.
• Bake at 400 degrees for 10 minutes or lightly browned.

Steps:

• Cream the butter, sugar and golden syrup.
• Add the dry ingredients.
• Mix to a stiff paste with milk.
• Roll into balls, dip in sugar and place on cold greased trays.
• Bake about 15 minutes at 350°F.

Steps:

• Preheat oven to 375°F.
• Cream shortening and brown sugar together until light and fluffy.
• Add molasses.
• Sift two cups of the flour with the remaining dry ingredients very well.
• Add to the first mixture.
• Add enough more flour to allow handling.
• Roll out and cut with a floured cookie cutter and place on a cookie sheet.
• Bake for ten to twelve minutes.
• Place on a cooling rack.