Cornmeal Currant Crunch Cookies

Recipe by grandma2969
READY IN: 30mins
YIELD: 14 cookies




  • Position a rack in the middle of the oven.
  • preheat the oven to 350*.line two baking sheets with parchment paper.
  • in a medium bowl, stir the flour, cornmeal, baking powder and salt together.set aside.
  • in a large bowl, using an electric mixer on medium speed, beat the butter, 3/4 cup of the sugar, and the lemon zest until smooth and creamy -- and the color has lightened slightly.about 1 minute.
  • stop the mixer and scrape down the sides of the bowl as needed during mixing.
  • add the egg yolks and vanilla and mix until blended -- about 1 minute.
  • on low speed, add the flour mixture, mixing just until it is incorporated.
  • mix in the currants and chopped pecans.
  • spread the remaining 3 tbls sugar on a large piece of parchment or wax paper.using an ice cream scoop with a 1/4 cup capcacity, scoop out portions of dough --
  • roll each between the palms of your hands into a smooth ball.then roll each ball in the sugar and flatten to about 3 1/2" circle.and place the cookies about 2" apart on the baking sheets --
  • press a pecan half into the center of each cookie, if desired.
  • bake one sheet at a time until the bottoms and edges are lightly browned.about 15 minutes.
  • cool the cookies for 5 minutes on the baking sheets, then use a wide metal spatula to tansfer them to a wire rack to cool compeltely --
  • the cookies can be stored to a tightly covered container at room temperature for up to 3 days.