I eyeballed the vanilla because I am One of Those Cooks Who Neglects to Measure (and finds it easier with little hands helping me just top dump and run, ha ha). But I am going to guess a tsp., and it was half the recipe. I upped the salt a teeny bit, too. But I am like that.
I bet they would be good with less sugar. And if you added dates or mar. cherries you could probably cut the refined sugar in half.
And yes, if we don't bake them by tomorrow eve. I will freeze the batter.
I also love how they taste buttery, but I used safflower oil in them.