Preheat oven to 375°F and line baking sheet(s) with parchment paper or silicone mat(s).

Melt the cannabutter in a double boiler or in a heat-proof bowl over a pot of simmering water.

With your favourite mixer, combine the cannabutter and brown sugar. Add in the egg. Next go for the maple syrup and extract.

In a separate bowl, stir together the flour, baking powder, baking soda, and salt. Add the dry ingredients to the mixing bowl. Add the ¾ cup chopped walnuts.

With a 1-Tbsp cookie scoop, drop dough onto the baking sheet(s). These cookies will spread, so make sure they’re at least 1½ inches apart. Bake for 6–8 minutes.

While the cookies are baking, toast the remaining walnuts in the microwave. In a microwave-safe bowl, nuke the pretty walnut halves in 2-minute increments until they start to smell lovely (no more than 6 minutes).

The cookies are done when there isn’t a mound of dough in the middle, but they’re not completely cooked either. Bang the cookies two or three times on the counter to flatten them. If they don’t flatten, give them another 2 minutes in the oven. Decorate the cookie centres with 3 pretty toasted walnut halves on each cookie while they’re still warm.