- 1 cup pancake batter from Nourishing Traditions
- 1/4 cup butter, softened
- 1/4 cup maple sugar
- 1/4 teaspoon vanilla powder
- 1/4 teaspoon almond extract (optional)
- 1/2 cup chopped crispy nuts
Cream butter with maple sugar and beat in pancake batter and extracts. Fold in crispy nuts.
Ladle about 1 tablespoon per cookie onto a well-greased griddle or well-seasoned cast iron pan. Cook gently, between medium and low, about 5 minutes per side. You many need to re-grease the pan/griddle between batches. Transfer cookies to a stainless steel cookie sheet. Place in an oven set at 200 degrees and allow to dry out. Store in an air tight container.