Ingredients

4 tablespoon(s) unsalted butter
1/2 cup(s) packed light brown sugar
1/4 teaspoon(s) ground cinnamon
1/3 cup(s) heavy cream
24 oval Belgian butter waffle cookies
--------------------------------------------------------------------------------
Directions

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).

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

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 . 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.

Per cookie: 192 cal, 2 g pro, 24 g car, o g fiber, 10 g fat (6 sat fat), 36 mg chol, 52 mg sod