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["Position a rack in the middle of the oven.", "preheat the oven to 350*.line two baking sheets with parchment paper.", "in a medium bowl, stir the flour, cornmeal, baking powder and salt together.set aside.", "in a large bowl, using an electric mixer on medium speed, beat the butter, 3/4 cup of the sugar, and the lemon zest until smooth and creamy -- and the color has lightened slightly.about 1 minute.", "stop the mixer and scrape down the sides of the bowl as needed during mixing.", "add the egg yolks and vanilla and mix until blended -- about 1 minute.", "on low speed, add the flour mixture, mixing just until it is incorporated.", "mix in the currants and chopped pecans.", "spread the remaining 3 tbls sugar on a large piece of parchment or wax paper.using an ice cream scoop with a 1/4 cup capcacity, scoop out portions of dough --", "roll each between the palms of your hands into a smooth ball.then roll each ball in the sugar and flatten to about 3 1/2"" circle.and place the cookies about 2"" apart on the baking sheets --", "press a pecan half into the center of each cookie, if desired.", "bake one sheet at a time until the bottoms and edges are lightly browned.about 15 minutes.", "cool the cookies for 5 minutes on the baking sheets, then use a wide metal spatula to tansfer them to a wire rack to cool compeltely --", "the cookies can be stored to a tightly covered container at room temperature for up to 3 days."]
