Cornmeal-Thyme Cookies

These herb-flecked cookies are at once sweet and savory, making them perfect in the afternoon, with a cup of Earl Grey tea. They can also be served after dinner, as a light dessert.

  • Yield: Makes about 3 dozen
Cornmeal-Thyme Cookies

Photography: Dana Gallagher

Source: Martha Stewart's Cookies

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

  1. 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.

  2. 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.

  3. 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.

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