1. Preheat the oven to 350ºF, and prepare some sheet pans with Silpats or parchment paper.
2. In the bowl of a standing mixer, cream together the butter, salt and sugar. Cream until soft and fluffy.
3. Add the extract and the egg yolks and combine well.
4. Add the flour and poppy seeds and mix well. Transfer the dough to a sheet of wax paper and wrap it up like a disc. Refrigerate about 1 hour.
5. Use a little powdered sugar to help roll the dough out to ¼” thickness, and use a round cookie cutter to cut the dough.
6. Place the dough on the prepared sheet pans.
7. Bake the cookies for 8-10 minutes until still pale, but cooked through. Gently remove from the pan and set out to cool.
8. While the cookies are cooling, prepare the almond frosting.
9. In the bowl of a standing mixer, whip together the butter, powdered sugar, almond extract and milk and beat until fluffy.
10. Spread the top of each cookie with the frosting and then immediately top with sprinkles.