Ingredients Jump to Instructions ↓

  1. 4 Tbsp unsalted butter

  2. 1/2 cup packed light brown sugar

  3. 1/4 tsp ground cinnamon

  4. 1/3 cup heavy cream

  5. 24 oval Belgian butter waffle cookies

Instructions Jump to Ingredients ↑

  1. Melt the butter in a medium saucepan over medium-high heat. Add the brown sugar and cinnamon and cook, stirring until the sugar dissolves. Bring mixture to a boil and stir in the cream. Boil for 2 minutes (the mixture will bubble up into an even light-colored foam).

  2. Transfer the mixture to a bowl. Refrigerate until it’s slightly cooled and spreadable, about 30 minutes.

  3. Spread half of the cookies with 2 tsp each of the cooled caramel; sandwich with another cookie. Give It: Trace a cookie onto a piece of cardboard, cut out, wrap in foil and place at the bottom of a cellophane bag ($3.95 for 12 medium bags; ). Stack cookies on top; tie bag closed with a ribbon. To make a gift tag, cut a 2-in. circle from white paper and a 1 3⁄4-in. circle from red paper. Glue red circle over white, punch a hole, slide one end of the ribbon through the hole and knot.


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