If you like Almond Poppy Seed Muffins, you’ll love these cookies featured at the 2013 Inn to Inn Cookie Tour! For a summertime treat, substitute natural lemon oil or lemon rind for the almond extract and candied lemon peel for the almonds.
- 1 cup unsalted butter
- 1 ½ cups sugar
- 2 large eggs
- 2 teaspoons natural almond extract
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 3/4 cups flour
- ½ cup poppy seeds
- ½ cup sliced almonds, toasted
reheat the oven to 350°F. Cream together butter and sugar until light in color. Add eggs and beat until smooth. Then add almond extract. Sift together cream of tartar, baking soda, salt, and flour and add gradually to butter, sugar, and egg mixture. Beat until well combined, then stir in poppy seeds and almonds. Drop by teaspoonfuls onto parchment lined baking sheet. Bake 8-10 minutes. Yield: 3 dozen cookies.