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.
Recipe information
Yield
Makes about 36
Ingredients
Preparation
Step 1
Preheat the oven to 350°F with racks in the upper and lower thirds. Line 2 baking sheets with parchment paper; set aside. Whisk together the flour, baking soda, cornmeal, and salt in a medium bowl; set aside.
Step 2
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. Mix in the eggs, 1 at a time. Add the flour mixture; mix on low speed until just combined. Mix in the currants and thyme.
Step 3
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. Bake, rotating and switching the positions of the sheets about halfway through, until pale golden, 10 to 12 minutes. Transfer the cookies, on the parchment, to a wire rack. Let cool completely.
