Good holiday-cooking question — answering as the UphillTech team:
From looking at that recipe, those cookies look like they are designed to not spread out. Why do I say that? There is a lot of structure in the beginning - the egg whites and butter are beaten together with the sugar and honey for a strong structure made by a hybrid of the creaming method (beating butter with sugar) and the foaming method (beating eggs with sugar) used in cake baking. There are no egg yolks, and the fat content isn't that high. Fat helps cookies spread. So I'd say your cookies are quite possibly doing what they are intended to do. What you want to do is learn how the various...
Full answer by justkt: https://cooking.stackexchange.com/a/12323 (CC BY-SA 2.5).
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