Thyme serves as a savory counterpoint to these sweet, soft, and chewy tea cookies. Cornmeal and dried currants add additional texture—and flavor.
Recipe information
Yield
makes about 3 dozen
Ingredients
Preparation
Step 1
Preheat oven to 350°F. Whisk together flour, cornmeal, baking soda, and salt in a bowl.
Step 2
Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 3 minutes. Mix in eggs one at a time. Reduce speed to low; mix in flour mixture until just combined. Mix in currants and thyme.
Step 3
Drop rounded tablespoons of dough onto baking sheets lined with parchment paper, spacing 2 inches apart. Bake until pale golden, 10 to 12 minutes. Transfer cookies on parchment to wire racks; let cool. Cookies can be stored in airtight containers at room temperature up to 3 days.
