Thyme serves as a savory counterpoint to these sweet, soft, and chewy tea cookies. Cornmeal and dried currants add additional texture—and flavor.

　　

Ingredients

makes about 3 dozen

　　1 3/4 cups all-purpose flour

　　1 cup yellow cornmeal

　　1 teaspoon baking soda

　　1/2 teaspoon coarse salt

　　1 cup (2 sticks) unsalted butter, room temperature

　　1 1/4 cups sugar

　　2 large eggs

　　3/4 cup dried currants

　　1 tablespoon plus 1/2 teaspoon finely chopped fresh thyme

　　

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.

　　Martha Stewart's Cookies