Stroopwafels

Using a fork, combine the brown sugar, 1 pound butter and lard until crumbly. Add flour and 2 teaspoons cinnamon. Stir the yeast into warm water and let set until bubbly. Beat eggs slightly. Add milk. Slowly add the milk mixture into the yeast mixture. Gradually milk and yeast mixture to the flour mixture. Chill for several hours, then roll into walnut-size dough balls.

Meanwhile, prepare the syrup. In a heavy saucepan, combine 1 1/3 cups butter, sugar, syrup, and cinnamon. Bring to a boil. Boil for 2 minutes. Lower heat to keep syrup warm for easier spreading. Put about 1 cup of the syrup in a bowl and dip spoonfuls from this container, replenishing with warm syrup from the large pan.

Heat Norwegian Krumkake irons on top of the stove. Place a dough ball in the center of the iron and squeeze irons until dough is approximately 1/4 inch think. When brown, flip the iron over and bake the other side of the cookie. Remove the cookie from iron and immediately split it horizontally, use a fillet knife. Spread approximately 2 teaspoons of syrup on one half of the cookie.

Place on waxed paper lined trays to cool. When cool, remove to a freezer container with waxed paper between layers.

Set out at room temperature to serve.