German Coookies?

The waffer bottom is like communion waffers and used on a lot of different kinds of cookies but mostly with those containing whipped egg whites  and like to stick to the pan, like coconut kisses or low fat cookies.   Does that help?   Mini Oven

Pfeffernusse perhaps?

If you haven't done the competition yet, you could try these, they are always delicious!

2 1/4 cups all-purpose flour
2 tsp. ground cinnamon
1 tsp. ground cardamom
1/2 tsp. ground cloves
1/2 tsp. ground nutmeg
1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. black pepper
1/2 cup butter, softened
1/2 cup sugar
1/4 cup brown sugar
2 egg yolks
1/2 cup finely chopped almonds
1/2 cup finely chopped candied orange peel
2 tsp. lemon zest
6 Tbsp. dark molasses
6 Tbsp. brandy
Powdered sugar for dusting

Mix the first 8 ingredients and set aside. In a separate bowl, beat the white and brown sugars into the butter. Add the egg yolks and mix. Add the almonds, orange peel, lemon zest and mix. Stir one third of the flour mixture into the butter mixture then add the molasses and brandy. Then add the the rest of the flour mixture. When fully blended, cover the dough and place it in the refrigerator overnight. The next day preheat the oven to 350 degrees. Roll spoonfuls of doughthem into small balls. Place them on a parchment paper lined cookie sheet and bake for about 12 - 14 minutes. After they've cooled for a little while, roll the cookies in powdered sugar.
 

I found this by googling "german cookies".

http://www.geocities.com/NapaValley/6579/recipes/c8.html