1 teaspoon ground cinnamon
1 tablespoon brown sugar
1 tablespoon vegetable oil
1 cup all-purpose flour
1/2 cup butter, softened
1/8 cup packed light brown sugar
1 teaspoon vanilla extract
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon vanilla extract
1 egg
1 teaspoon vanilla extract
1/2 cup honey
3/4 cup orange juice
1 (8 ounce) can honey roasted almonds
2 teaspoons vanilla extract
Preheat the oven to 400 degrees F (200 degrees C).
Stir together the cinnamon, brown sugar, oil, flour, brown sugar, light brown sugar, and vanilla extract. Stirring thoroughly, fold in the dry ingredients until well blended.
Drop by 1 1 ounce tablespoons onto ungreased cookie sheets. Using a 2 x 8 inch cookie cutter or a 5 inch round baking pan, spread the cinnamon mixture evenly over the cookie sheets. Bake for 8 to 10 minutes in the preheated oven, or until lightly browned. Cool slightly on the baking sheet before removing from pan. Immediately remove cookie sheet from pan. Dust briefly with remaining cinnamon sugar, and place another cookie sheet over the cookie sheet. Repeat with remaining cookies.