1 cup packed brown sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 cup butter, softened
1/2 cup butter, softened, cooled slightly
1 1/2 cups quick-row dried sweeteners
1 cup rolled oats
1/3 cup toasted, chopped almonds, toasted and chopped
Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
In a medium bowl, combine dark brown sugar, vanilla and flour. Make a well in the center and gradually pour in the warm water, stirring always until fully absorbed, 2 minutes. Turn the dough out onto a flat surface and let it rest at room temperature for 10 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C). Sift together the baking powder and salt.
Stir chopped almonds, oats and pine nuts into dry ingredients. Drop dough by heaping spoonfuls onto the prepared cookie sheets, and let the cookie finishes developing on the cookie sheets for about 3 to 5 minutes. Remove to wire racks to cool completely. Decorate as desired.