My wife is mostly Dutch, and her grandmother owned a dairy in Corona, Ca. (LA area). When they were kids, they used to go down there for Christmas. It was a tradition for grandma to make Stroopwafels every year, and my wife used to help if she was there. It can be a little messy, so they used to make them in one of the milk houses. She got a copy of the recipe, and makes them for Christmas every year. Although most of her relatives are Dutch, none of them take the time to do it. One batch will make about 90 "cookies", and she will make from 4 to 5 batches each year.

Today was the day for the first batch, so I snuck in the house to take a few photos. The dough is made a day or two in advance and allowed to chill in the refrigerator. It is then rolled into balls a little smaller than a golf ball and cooked on a Stroopwafel iron, in the second photo, for a minute or so-just golden. They are then taken out and sliced in half while still puffy and warm. Then, you take a tablespoon of the gooey stuff, which is a mixture of sugar, brown sugar, cinnamon, dark Karo syrup, and butter, all melted together, put it in the center, and put the top on, and let cool. You can see what the final product looks like.

She does it by herself, so she's running from one spot to the other the whole time. It's quite an effort, but she enjoys it, and our friends and relatives look forward to them every year.

Here's the battlefield........

...the process...........

........the goo...............

.........some assembly required................

.......the finished product.

looks delicious, i could go for some of that.

Looks delicious.

I see no Sansui nor Klipsch in the kitchen, though. unforgiveable.

I had been eyeing the things [product of Holland] in the health food section of the local Hy-Vee for some time,and last week, I bought a box and they were so good, I ate them all at one sitting. Yummy! I'm sure the home made are better, but they do look like a lot of work. Thanks for sharing!

Laz