1 c. butter, softened
1 c. plus 2 tbsp. sugar
1 lg. egg
1/2 tsp. cinnamon
1 1/2 c. almonds, finely chopped
1/2 c. poppy seeds
2 c. flour
1/4 tsp. salt
1 tsp. vanilla

Beat sugar and butter until fluffy. Add egg, vanilla and cinnamon, and beat 2 to 3 minutes. Add nuts and poppy seeds. Beat 1 minute. Gradually add flour and salt. Put in refrigerator for 2 hours, then form into 2 rolls and roll in sugar and cinnamon. Wrap in wax paper and put in refrigerator 3 hours or more. Will keep up to a week. Preheat oven to 325 degrees. Slice 1/4-inch thick. Bake on ungreased cookie sheet 20 minutes or until edges are brown. DO NOT OVERBAKE. Cool on sheet 5 minutes before removing. They will appear hard, but will just be crispy. They don't get a chance to keep well. Makes 6 dozen.