Cookies:

• 4 cups all-purpose flour
• 1 ⅛ cups butter, melted
• ¾ cup white sugar
• ¼ cup warm milk
• 1 large egg
• 2 (.25 ounce) envelopes active dry yeast
• cooking spray

Filling:

• 1 ½ cups molasses
• 1 ⅓ cups packed brown sugar
• ⅓ cup unsalted butter
• 1 teaspoon ground cinnamon

Start the cookies: Mix flour, melted butter, sugar, warm milk, egg, and yeast together in a large bowl. When dough becomes too stiff to stir, turn out onto a floured surface and knead by hand for a few minutes. Set aside to rise for 45 minutes. Make the filling: Heat molasses, brown sugar, butter, and cinnamon in a saucepan over medium heat until warm. Stir to blend and set aside. Preheat a pizzelle iron according to manufacturer’s instructions and spray with cooking spray. Finish the cookies: Knead dough briefly, then divide into twelve pieces. Roll each piece into a 2-inch ball. Press one ball at a time in the center of the preheated pizzelle iron. Close the iron and cook until golden brown, 1 1/2 to 3 minutes. Remove from the iron and carefully cut warm cookie in half horizontally with a serrated knife. Spread filling on the inside and sandwich the two halves back together. Repeat to cook and fill remaining cookies.