• 1/2 cup unsalted butter at room temperature
• 1 cup granulated sugar
• 1 large egg
• 1 tsp. vanilla extract
• 1/2 tsp. lemon extract
• 1 1/2 tblsp. lemon thyme leaves, finely chopped
• 1 tsp. poppy seeds
• 1/2 cup buttermilk
• 1/2 tsp. baking soda
• 2 cups unbleached flour
• 1 tsp. baking powder
• 1/4 tsp. salt

Preheat the oven to 350 F.  With an electric mixer, in a large bowl, cream the butter, and then add the sugar beating until light and fluffy.  Add the egg, vanilla, lemon thyme and poppy seeds and beat thoroughly.  Stir the baking soda into the buttermilk.  In another bowl, blend together the flour, baking powder, and salt.  Alternately add the dry ingredients and the buttermilk to the creamed mixture, blending well after each addition.  Cover and chill for 30 minutes.  

Drop by rounded teaspoonfuls onto greased or parchment covered baking sheets.  Bake until lightly browned about 8 to 10 minutes.  Remove from trays and cool on wire racks.