Last month, I participated in the Slow Food Eat-In event on Labor Day, to support the Time for Lunch Campaign with a huge potluck lunch at the Civic Center.
On each table were some fresh potted herbs, to be taken home afterwards by the participants. I took home French Thyme, which is one of my favorites.
One day I noticed that the plant was getting very full, so I decided use some of the leaves to make cookies. This recipe is from Martha Stewart's book called Cookies, which always delights and never disappoints. These are the right combination of chewy/crunchy with great texture from the cornmeal and a savory/sweet, unusual flavor combination of thyme and currants.
I always have cellophane bags and ribbon handy to pack up cookies for friends - after all, the best part about making them (besides eating them), is sharing them.
Cornmeal Thyme Cookies
- 1 1/2 C. all-purpose flour
- 1 C. yellow cornmeal
- 1 t. baking soda
- 1/2 t. coarse salt
- 1 C. (2 sticks) unsalted butter, room temperature
- 1 1/4 C. sugar
- 2 large eggs
- 3/4 C. dried currants
- 1 T. plus 1/2 t. finely chopped fresh thyme
Preheat the oven to 350.
Whisk together flour, cornmeal, baking soda, and salt in a bowl.
Put the 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 the eggs one at a time.
Reduce speed to low, mix in flour mixture until just combined
Mix in currants and thyme.
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.
