CORNMEAL THYME COOKIES
Yield 3 dozen
Number Of Ingredients 9
Steps:
- Preheat oven to 350*F. Whisk together flour, baking soda, cornmeal and salt in a medium bowl; set aside. Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 3 minutes. Mix in eggs, 1 at a time. Reduce speed to low; mix in flour mixture until just combined. Mix in currants and thyme. Drop rounded tablespoons of dough onto baking sheets lined with parchment paper, spacing 2 inches apart. Bake until pale golden, 10-12 minutes. Transfer cookies on parchment to wire racks; let cool. Cookies can be stored in an airtight container at room temperature up to 3 days.
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