Cornmeal-Thyme Cookies
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- Yield Makes about 3 dozen
Ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 cup stone-ground yellow cornmeal
- 1/2 teaspoon salt
- 8 ounces (2 sticks) unsalted butter, softened
- 1 1/4 cups sugar
- 2 large eggs
- 3/4 cup dried currants
- 1 tablespoon plus 1/2 teaspoon finely chopped fresh thyme
Directions
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Preheat oven to 350 degrees, with racks in upper and lower thirds. Line two baking sheets with parchment paper; set aside. Whisk together flour, baking soda, cornmeal, and salt in a medium bowl.
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Put 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. Mix in eggs, 1 at a time. Add flour mixture; mix on low speed until just combined. Mix in currants and thyme.
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Using a tablespoon or a 1 1/2-inch ice-cream scoop, drop rounded balls of dough onto lined sheets, spacing them 2 inches apart. Bake, rotating and switching positions of sheets about halfway through, until pale golden, 10 to 12 minutes. Transfer cookies, on parchment, to a wire rack. Let cool completely.
JBC, we were not looking! On the left are the tags. Towards the bottom is the save command.
Feeling like a bonehead.....
I made these on a chilly, cloudy afternoon. I used dried cherries instead of currants. These unique cookies are delicious. I too am disappointed that I could not save to my collection.
Why can't I save this to my recipe file ? Is the site under constructiion - again ? tks..jbc
These are delicious, easy to make, and a dream snack for a lazy afternoon. I reviewed this recipe on my own blog, Recipes That Worked by Mandy Higgins.
These are great unique cookies that are perfect for gift giving as well as to enjoy yourself.