If only you could smell my kitchen right now! It's been a long time since I've made cookies and since I've also been looking for ways to use the herbs in my garden, I thought these would be the perfect ones to make. The cookies are crisp and delicious and the combination of cornmeal and currants and lemon is perfect with a cup of tea. If you're coming to my kick-off party you'll be able to try them for yourself! If that isn't incentive enough, stay tuned and you'll be sure to see some other goodies I'll be serving...
Lemon-Thyme Tea Cookies
adapted from The Perfect Pantry's recipe for Lemon Thyme Cornmeal Cookies
1 cup whole wheat pastry flour
3/4 cup all-purpose flour
1 cup finely ground yellow cornmeal
1 tsp baking soda
1/2 tsp sea salt
1 cup unsalted butter, room temp.
1 1/4 cups sugar
2 large eggs
3/4 cup dried currants
1 tsp lemon zest
1 heaping tsp finely chopped lemon thyme
Preheat oven to 350. In a large bowl whisk together the flours, cornmeal, baking soda and salt. Place butter and sugar in the bowl of an electric mixer and mix on medium speed until pale and fluffy, about 3 minutes. Add the eggs, one at a time, mixing well after each addition and scraping the sides of the bowl as needed. Reduce the mixer speed to low and mix in the flour mixture until just combined. Fold in the currants, lemon zest and lemon thyme.
Drop rounded tablespoons of dough onto baking sheets lined with Silpat liners or parchment paper, spacing the dough about 2 inches apart. Flatten the cookies slightly with a dampened flat-bottomed drinking glass and sprinkle with coarse sugar. Bake 10-12 minutes until pale golden color. Allow the cookies to cool for 2-3 minutes before removing them from the cookie sheet.