A nice cakey cookie with the flavors of almond and poppy seeds.
1 and 3/4 sticks unsalted butter
3/4 cup granulated sugar
1/4 cup packed light-brown sugar
2 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon salt
2 TB almond extract
2 TB poppy seeds
2/3 cup chopped almonds (optional)
The photos illustrate a halved recipe, since I didn't need dozens of cookies in the house. Your portions will be bigger if you make the full recipe which yields about 3 dozen.
Step 1: Creaming the Butter and Sugar
1-3. I had to hand cream my butter and sugars, so the first two photos are a solution to that problem. I grated cold butter and whipped it into the sugars with a fork. If you have a hand or stand mixer, you do not need to grate your butter and can just use the machine to cream the butter and sugars together.
4. Add in the eggs and beat well.