- Cook Time: 2 minutes
- Servings: 26
- Course: Dessert
Reynolds Kitchens tip
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- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 2-1/2 teaspoons cinnamon
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon salt
- 1-1/4 cups sugar
- 2 large eggs, at room temperature
- 1/2 cup unsalted butter, melted
- 3 tablespoons heavy cream
- 1 teaspoon vanilla extract
- 1 teaspoon freshly grated orange zest
- 1-1/2 cups caramels, such as Kraft
Preheat pizzelle maker.
Whisk together flour, baking powder, 1/2 teaspoon cinnamon, the cardamom, and salt in a medium bowl.
Combine remaining 2 teaspoons cinnamon and 1/2 cup sugar in a small bowl; set aside.
Beat eggs in a large bowl on high speed until thickened, foamy and pale yellow, about 3 minutes. Add remaining 3/4 cup sugar and beat on high speed 1 minute. Add butter, 2 tablespoons heavy cream, extract, and zest; beat until combined well.
Reduce speed to low and gradually add flour mixture, beating until just combined.
Scoop 1 heaping tablespoon batter per cookie onto pizzelle iron. Cook until lightly golden, about 1-1/2 minutes.
Transfer to Reynolds® Parchment Paper, sprinkle immediately with cinnamon-sugar and cool completely.
Cut away excess dough around pizzelles with scissors.
Place caramels and remaining 1 tablespoon heavy cream in a small microwave-safe bowl and microwave on High 1 minute. Stir and microwave 30 seconds more if necessary, or until melted and smooth.
Cool caramel until warm to the touch and spreadable. Spread half of pizzelles with caramel and cover each with a plain pizzelle, gently pressing, to form sandwiches.