Almond Poppy Seed Cookies

• 6 Tablespoons Butter, Softened
• 1 cup Sugar
• 2 whole Medium Eggs
• 2 Tablespoons Light Corn Syrup
• 1-1/2 teaspoon Almond Extract
• 2-1/4 cups Unbleached White Flour
• 1 teaspoon Baking Soda
• 2 Tablespoons Poppy Seeds

1. Preheat oven to 350 degrees F.
2. Cream together butter and sugar on medium speed in your mixer, until well blended and slightly fluffy. In a separate container, put eggs, corn syrup and almond extract, mixing slightly to break up the eggs. Add to the sugar/butter mixture, and continue mixing until well incorporated together. Combine in flour, soda and poppy seeds. You should now have a pretty stiff cookie batter.
3. On a baking sheet lined with a Silpat or parchment paper, using a cookie scoop, drop the cookie dough spaced evenly on the sheet. With the back of the scoop, slightly press the cookie ball until you have a small indention.
4. Bake for 10 minutes or until slightly browned on the edges.
5. Using the cookie scoop, you should have approximately 33 cookies.

butter, sugar, eggs, syrup, flour, baking soda, poppy seeds

Taken from tastykitchen.com/recipes/desserts/almond-poppy-seed-cookies/ (may not work)