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


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; 4 g total fat; 2 g saturated fat; 0 g polyunsaturated fat; 1 g monounsaturated fat; 31 mg cholesterol; 88 mg sodium. 29 mg potassium; 15 g carbohydrates; 0 g fiber; 9 g sugar; 2 g protein; 0 g trans fatty acid; 123 IU vitamin a; 0 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 17 mcg folate; 0 mcg vitamin b12; 20 mg calcium; 1 mg iron;