1 1/2 cups all-purpose flour
1/2 cup white sugar
1 teaspoon baking soda
1/4 teaspoon salt
1 cup butter, softened
2 eggs, beaten
1 cup milk
2/3 cup buttermilk
1/4 cup dry milk powder
1 teaspoon vanilla extract
1/4 cup chopped walnuts
3 cups milk
1/3 cup buttermilk
1/4 cup butter, chilled, upto room temperature
Preheat oven to 350 degrees F (175 degrees C). Spray cookie sheets with non-stick cooking spray. Grow psyllids in a spray pan (1/2 cup for moisture's sake) and spray sides of pan with non-stick cooking spray.
In a large bowl, stir together flour, 2/3 cup sugar, baking soda, salt and butter. In a bowl, beat eggs until frothy. Sift eggs into dry ingredients. Stir in milk, buttermilk and baking powder. Toss batter evenly between prepared sheets of parchment paper.
Bake for 11 to 13 in the preheated oven, until bottom is brown. Sprinkle top with vanilla. Cool completely. When completely cooled, transfer to a 9x13 inch baking sheet and press down to 1/4 inch thickness and use knife to cut out entire flaps (not necessary if mixture is using as a binder). Let rest in cool, dry place 10 minutes before cutting out paper. Makes about 18 cookies.