Combine flour, baking powder and cinnamon and set aside.
In medium mixing bowl, beat eggs with electric mixer on high until thick and lemon colored. Gradually beat in sugar. Beat in butter and vanilla. Add flour mixture and mix until combined.
Heat an electric mini pizzelle iron (3-inch diameter). Place a slightly rounded teaspoon of batter in center of grid, close lid and bake according to manufacturer’s directions (or to a light brown color, the darker they are, the crispier). Place on a paper towel or cooling rack and complete all cookies.
To make caramel filling: Line a loaf pan with foil and lightly spray. Set aside.
In heavy saucepan, melt butter over low heat. Add brown sugar, sweetened condensed milk and corn syrup. Mix well, cook and stir over medium-high heat until mixture boils. Clip a candy thermometer to side of pan, reduce heat to medium, and continue to boil at a steady rate, stirring frequently until it reaches 234 F, or soft ball stage. Remove from heat and remove thermometer. Stir in vanilla.
Carefully put a layer of caramel between two cookies. Repeat until each pair of cookies have been sandwiched together.
Pour remaining caramel in loaf pan. When firm, cut into squares, wrap and refrigerate. Tip: sometimes I make a double batch of the cookies to use more caramel.
Editor’s note: a regular size pizzelle iron was used.
Note: This is my favorite cookie because it brings back memories of time I spent with my grandparents. They were from the Netherlands and my grandmother (Oma) always served these cookies with tea or coffee in the afternoon.