It has often gone head-to-head with its rival, the kourabiedes (Greek almond cookie), even appearing in a children’s book, and has come out the winner. It also wins the preferences of those who try to watch their diet, as while they cannot resist a festive sweet, they at least choose the one with fewer calories. Now, melomakarona (Greek honey cookies) have reached the top of the world, according to a new list by the international tasting platform Taste Atlas—though perhaps not in the category we might expect: they are titled “the best cookies in the world,” taking the number one spot on a list of one hundred sweets from around the globe.

Specifically, it is noted that although they were introduced by the ancient Phoenicians, today they are considered a traditional Greek Christmas sweet. Made from semolina, they are traditionally flavored with honey, orange zest, cinnamon, and other ingredients such as olive oil and cognac. “Immediately after baking, they are soaked in honey syrup and sprinkled with ground walnuts. Although some argue that ‘phoínikia’ refers to a slightly different sweet that may be fried and served without nuts, the two names are often used interchangeably.”

The following are the sweets that ranked next in the Taste Atlas list:

Makroud el louse, Algeria: “Flourless cookies made from almonds, eggs, sugar, and orange blossom water. They are baked until lightly browned and then dusted with powdered sugar until completely covered.”

Alfajores, Argentina: Filled cookies with dulce de leche in the middle, coated with a layer of chocolate or dusted with powdered sugar. Their name, derived from the Arabic word al-hasú, means “filled.” They are now especially popular throughout Latin America, having arrived with the Spanish conquistadors.

Stroopwafel, Netherlands: “These tasty cookies consist of a very thin layer of syrup, sugar, butter, and cinnamon between two thin waffles. Invented in the late 18th century in the city of Gouda, they traditionally accompany coffee or tea—it is customary to place one on the rim of the cup and let it warm and soften the syrup inside over the steam.”

Petticoat Tails, Scotland: Named “petticoat tails” because their shape resembles a piece of fabric used to decorate the dress of the 16th-century queen Mary of Scotland, as well as the buttery shortbreads themselves. Another less romantic explanation is that they derive from the small French biscuits called petits cotés. In any case, they remain very popular today and, unlike other shortbreads, are often dusted with powdered sugar before accompanying afternoon tea.