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These cookies are best eaten the same day, but if you have leftovers, store them in an airtight container and then crisp them up again in a 350° oven for 3 minutes.

Source: Midwest Living


Recipe Summary

25 mins
1 min
26 mins


Ingredient Checklist


Instructions Checklist
  • Lightly grease the grids of a waffle baker; preheat according to manufacturer's directions.

  • In a medium mixing bowl stir together flour, brown sugar, baking powder, salt, nutmeg, and cinnamon; set aside.

  • In a small mixing bowl whisk together eggs, melted butter, honey, and almond extract. Add egg mixture all at once to dry mixture. Stir just until mixture is moistened.

  • Drop batter by slightly rounded teaspoons in the center of each section of the prepared waffle grids. Close the lid. Bake for 1 to 1 1/2 minutes or until cookies are golden brown. When done, use a fork to lift cookies off the waffle baker.

  • Transfer cookies to a wire rack; cool. Repeat with remaining batter. If desired, sift powdered sugar over cookies before serving.


Best eaten the same day. Or, to store, place the cookies in an airtight container; cover. Store at room temperature up to 1 day. Crisp in a 350°F oven for 3 minutes and cool.

Nutrition Facts

98 calories; fat 4g; cholesterol 31mg; saturated fat 2g; carbohydrates 15g; mono fat 1g; sugars 9g; protein 2g; vitamin a 122.5IU; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 0.5mg; folate 17.5mcg; vitamin b12 0.1mcg; sodium 88mg; potassium 29mg; calcium 20mg; iron 0.6mg.