This Traditional Dutch snack, the stroopwafel, originates from Gouda in the Netherlands. It was first made during the late 18th century or early 19th centuryby a baker using leftovers from the bakery, such as breadcrumbs, which were sweetened with syrup. One story ascribes the invention of the stroopwafel to the baker Gerard Kamphuisen, which would date the first stroopwafels somewhere between 1810, the year when he opened his bakery, and 1840, the year of the oldest known recipe for syrup waffles.
I found this five-star version at Allrecipes.
4 cups all-purpose flour
1/2 cup white sugar
1 cup butter
1 (.25 ounce) package active dry yeast
1/2 cup warm water
1 1/2 cups packed brownsugar
1 cup butter
1 teaspoon ground cinnamon
6 tablespoons dark corn syrup
Dissolve the yeast in the warm water.
Cut 1cup of the butter into the flour. Mix in the sugar, eggs and yeast mixture. Mix well and set aside to rise for 30 to 60 minutes.
Roll dough into balls and bake in a pizelle iron. A waffle iron may be used.(Did you know Dutch pilgrims brought waffle irons to America in the 1620s?)
To Make Filling: In a saucepan boil the brown sugar, 1 cup of the butter, cinnamon and dark corn syrup until it reaches the soft ball stage (234-240 degrees F 112 -115 degrees C).
Split waffles in half while warm and spread cut sides with the warm filling. Then put the halves back together. This will glue the two cookies together.