¾ cup sugar
½ cup butter or margarine, softened
1 egg, lightly beaten
2 cups self-rising flour
¼ cup poppy seeds
1 teaspoon almond extract

Preheat oven to 375°F.  Lightly spray cookie sheets with non-stick vegetable spray.

In a large mixing bowl, cream sugar and butter until light and fluffy.  Add egg, beating until well blended.  Stir in flour until blended.  Stir in poppy seeds and almond extract.  Drop by teaspoonfuls on prepared cookie sheets.

Bake 10 to 12 minutes or until lightly browned around the edges.  Remove from cookie sheets; cool completely on a wire rack.

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