Preheat oven to 325 degrees Fahrenheit.

In a large mixing bowl, cream the butter until smooth.

Add the almond extract (or vanilla extract) and gradually add the 1/2 cup confectioners sugar.

Beat until light and fluffy.

Sift flour, measure, and resift with salt.

Gradually add the flour mixture to the butter mixture.

Add the chopped walnuts (or poppy seeds) and mix well.

Shape the dough into 1-inch balls.

Place the balls 2 inches apart on ungreased baking sheets.

Bake for 17 to 20 minutes, or 1 to 2 minutes longer if baking from frozen.

Cookies should be set but not browned.

Remove the hot cookies immediately and roll in confectioners sugar.

Cool on wire racks for 15 minutes.

Reroll in confectioner's sugar before serving.

Package cookies for delivery, ensuring they are cushioned.

Store in an airtight container for up to 10 days.