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1
Special equipment: electric waffle cone iron, candy or deep-fry thermometer
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2
For the waffles: Place the warm milk in a small bowl and whisk the yeast into the milk.
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3
Allow the mixture to sit until bubbly, about 5 minutes.
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4
Put the flour, granulated sugar, cinnamon and salt in a food processor and pulse until the ingredients are combined.
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5
Add the butter and pulse until it resembles coarse meal.
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6
Add the eggs and the yeast mixture, and pulse to combine.
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7
Turn the dough onto a lightly floured surface and knead just until the dough comes together in a nice ball, 5 to 7 times.
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8
Set aside to rest for 45 minutes.
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9
Preheat a waffle cone iron on the medium-high setting.
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10
Form the dough into 16 equal balls, about 2 1/2 ounces each.
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11
Place a ball on the waffle cone iron, clamp it shut and bake until crisp and golden, 1 to 2 minutes.
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12
While still warm, cut the waffle horizontally into two thin waffle halves.
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13
(If you wait too long, the waffles will be harder to cut.)
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14
For the filling: Combine the molasses, brown sugar, corn syrup, butter and cinnamon in a small saucepan over medium heat, and bring to a boil.
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15
Bring to the soft-ball stage (235 to 240 degrees F on a candy thermometer), stirring constantly, 8 to 10 minutes.
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16
Pour into a heat-resistant glass measuring cup and allow the mixture to cool until it thickens but is still spreadable, about 10 minutes.
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17
(If the filling gets too thick, rewarm in the microwave at 30-second intervals until the desired consistency is achieved.)
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18
Spread 2 tablespoons of filling on the cut side of a waffle and top with the other half.
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19
Allow the cookies to cool completely.
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20
Cut into shapes using a cookie cutter, or cut into wedges if desired.
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21
Mix confectioners' sugar and cinnamon together in a small bowl, and sprinkle it on top of the stroopwafels.
