Cornmeal Thyme Cookies

1. 1

   Preheat oven to 350F.

2. 2

   Whisk together flour, cornmeal, baking soda, and salt in a bowl.

3. 3

   Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment.

4. 4

   Mix on medium speed until pale and fluffy, about 3 minutes.

5. 5

   Mix in eggs one at a time.

6. 6

   Reduce speed to low; mix in flour mixture until just combined.

7. 7

   Mix in currants and thyme.

8. 8

   Drop rounded tablespoons of dough onto baking sheets lined with parchment paper, spacing 2 inches apart.

9. 9

   Bake until pale golden, 10 to 12 minutes.

10. 10

    Transfer cookies on parchment to wire racks; let cool.

11. 11

    Cookies can be stored in airtight containers at room temperature up to 3 days.

* Per serving · 4 servings · Values may vary.

No additional tips available.