Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Cornmeal-Thyme Cookies 3.3 (20) 2 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on June 12, 2017 Print Share Share Tweet Pin Email Yield: 3 dozen These herb-flecked cookies are at once sweet and savory, making them perfect in the afternoon with a cup of Earl Grey tea. Ingredients 1 ¾ cups all-purpose flour 1 teaspoon baking soda 1 cup stone-ground yellow cornmeal ½ teaspoon salt 8 ounces (2 sticks) unsalted butter, softened 1 ¼ cups sugar 2 large eggs ¾ cup dried currants 1 tablespoon plus ½ teaspoon finely chopped fresh thyme Directions 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. 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. 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. Print