CORNMEAL THYME COOKIES

CORNMEAL THYME COOKIES image

Yield 3 dozen

Number Of Ingredients 9

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1 3/4 cups all-purpose flour
1 teaspoon baking soda
1 cup yellow cornmeal
1/2 teaspoon coarse salt
1 cup (2 sticks) unsalted butter, softened
1 1/4 cups sugar
2 large eggs
3/4 cup dried currants
1 tablespoon plus 1/2 teaspoon fresh thyme, finely chopped

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.