[Cookie 039] Cornmeal-Thyme Cookies

I am not dead! Just in New York.

Sorry I haven't been posting that regularly, but it's been rather hectic since I arrived here on the right-hand coast of the country. I simply love where I'm living this year, but one of the more difficult things about my location is that I no longer live around the corner from Trader Joe's. Sure, there's a Whole Foods a few blocks away, but seriously--you think I'm made outta money or something?? I did manage to find a supermarket in Chinatown, which is pretty decently priced, but doesn't carry everything I need.

But don't worry; I know where to buy alligator claws now. More on this later.

Anyway, I'm going to make this post a short one. These Cornmeal-Thyme Cookies are really really really good. I'm a big fan. Their so good, in fact, that I didn't get a chance to take a photo of the finished cookies before they were all consumed! Tragic, I know. But they were that good.

I really wanted to make them before I left because my mom was growing some Thyme in her garden--but it was actually Lemon-Thyme, which obviously has a slightly more lemony flavor. But it worked really nicely with the currants that are also in the cookie. All in all, these cookies have a great unique flavor at first bite, and a nice soft texture that contrasts the crispiness of the cornmeal inside the dough.

So, while you go off and make these, I'll go off and try to find a place to buy some more cookie-baking ingredients. My roommates are gettin' antsy! (And apologies in advance if I don't post for a few more days--still getting settled in! Exciting!)

Cornmeal-Thyme Cookies

Makes about 3 dozen

Ingredients

• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 cup stone-ground yellow cornmeal
• 1/2 teaspoon salt
• 8 ounces (2 sticks) unsalted butter, softened
• 1 1/4 cups sugar
• 2 large eggs
• 3/4 cup dried currants
• 1 tablespoon plus 1/2 teaspoon finely chopped fresh thyme

Directions

1. 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.
2. 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.
3. 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.

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{End Results}
Baking Difficultly: 1/5 (Insanely simple, really.)
Ingredient Accessibility: 3/5
Tastiness: 4/5
Attractiveness: 3/5 (Meh...not stunning)
Is it worth it?: Yes! I've never had a cookie flavored with a savory herb, but it works very nicely!

{Pairings}
Drink: Earl Grey Tea.

Song: Time -- Cat Stevens
Activity: These would be great at an English/Garden Tea party!