Cornmeal-Thyme Cookies

1. 1

   Preheat the oven to 350F with racks in the upper and lower thirds.

2. 2

   Line 2 baking sheets with parchment paper; set aside.

3. 3

   Whisk together the flour, baking soda, cornmeal, and salt in a medium bowl; set aside.

4. 4

   Put the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; cream on medium speed until pale and fluffy, about 3 minutes.

5. 5

   Mix in the eggs, 1 at a time.

6. 6

   Add the flour mixture; mix on low speed until just combined.

7. 7

   Mix in the currants and thyme.

8. 8

   Using a tablespoon or a 1 1/2-inch ice-cream scoop, drop rounded balls of dough onto the lined sheets, spacing them 2 inches apart.

9. 9

   Bake, rotating and switching the positions of the sheets about halfway through, until pale golden, 10 to 12 minutes.

10. 10

    Transfer the cookies, on the parchment, to a wire rack.

11. 11

    Let cool completely.

* Per serving · 4 servings · Values may vary.

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