New This Month


  • Yield: Makes about 8 sandwiches

Source: Martha Stewart Living Television


  • 1 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • Pinch of salt
  • 2 large eggs
  • 3/4 cup sugar
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon pure lemon extract
  • 1/3 cup (2/3 of a stick) unsalted butter, melted and cooled
  • 1 cup Stroopwaffel Caramel Sauce Stroopwaffel Caramel Sauce


  1. Heat a nonstick pizzelle iron. In a large bowl, sift together all-purpose flour, baking powder, and salt; set aside.

  2. In a large bowl, whisk eggs. Slowly add sugar, and continue mixing until well blended. Whisk in vanilla and lemon extracts. Slowly add the cooled butter in a steady stream, whisking continuously until the batter is smooth.

  3. Slowly add the flour mixture, and keep whisking until the flour is completely incorporated into the batter. Do not overmix.

  4. Fill a pastry bag fitted with a #4 Ateco plain tip with batter. Pipe 1 1/2 tablespoons batter in a circle around the center of each pattern on the heated pizzelle iron. Close the iron and seal with the clasp. Cook until golden brown, 50 to 60 seconds. Using a small spatula, remove pizzelles, and place on a wire rack to cool.

  5. When pizzelles are cool, trim to shape, if necessary. Spread half of the cookies with 1 1/2 tablespoons cooled Caramel Sauce, and sandwich together with a plain cookie, pressing gently to evenly spread caramel. Store in an airtight container for up to 3 days.

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