Cornmeal Currant Cookies
This is a crisp cookie that has an interesting combination of flavors and texture. A small amount of liquid gives a crumbly texture to this cookie, with an additional crunch from cornmeal. Aroma of rosemary pairs nicely with the sweetness from the currants.
Yield: about 30 cookies
Flour 145g / 1 cup and 2 1/2 TBSP
Cornmeal 110g / 1 cup
Sugar 97g / 1/2 cup
Butter 139g / 1 stick and 2 TBSP
Currants 97g / 1/2 cup
Rosemary, chopped 2g / 1/2 tsp
Egg yolks 32g / yolks of 2 large eggs
Vanilla extract 2g / 1/2 tsp
Cut the butter into 1/2" cubes, and leave at room temperature for about 30 minutes.
Combine the flour, cornmeal, sugar and butter in a bowl. Paddle until mealy texture is achieved.
Fold in the currants and rosemary. Add the yolks and vanilla extract, and mix until combined.
Form the dough into a 16" log, and wrap in a parchment paper. Chill in the refrigerator until the dough is firm, for about 30 minutes.
Brush the dough with water, and roll in granulated sugar. Slice into 1/2" thickness.
Place the cookies on a parchment lined baking sheet, and bake at 325F for 15-18 minutes or until golden brown.