These herb-flecked cookies are at once sweet and savory, making them perfect in the afternoon, with a cup of Earl Grey tea. They can also be served after dinner as a light dessert.

　　

Ingredients

Makes about 36

　　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

　　

Step 1

Preheat the oven to 350°F with racks in the upper and lower thirds. Line 2 baking sheets with parchment paper; set aside. Whisk together the flour, baking soda, cornmeal, and salt in a medium bowl; set aside.

　　

Step 2

Put the 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 the eggs, 1 at a time. Add the flour mixture; mix on low speed until just combined. Mix in the currants and thyme.

　　

Step 3

Using a tablespoon or a 1 1/2-inch ice-cream scoop, drop rounded balls of dough onto the lined sheets, spacing them 2 inches apart. Bake, rotating and switching the positions of the sheets about halfway through, until pale golden, 10 to 12 minutes. Transfer the cookies, on the parchment, to a wire rack. Let cool completely.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.