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Cornmeal Currant Cookies

Serves 6 to 8


  • 3 1/2 ounces dry currants
  • 1/4 cup dark rum
  • 7 ounces sugar
  • 7 ounces unsalted butter, room temp.
  • 1 large egg yolk, room temp.
  • 7 ounces bread flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 9 ounces cornmeal


Pre-heat oven to 350º F.

  1. Macerate currants and rum for 30 minutes.
  2. Cream together sugar and butter until light and fluffy. Add egg yolk and combine well.
  3. Sift together flour, baking powder and salt. Stir into butter-sugar mixture along with the cornmeal, then stir in the currants and rum mixture.
  4. Divide the dough into two pieces and roll into logs, then flatten the logs and refrigerate until firm.
  5. When the dough is chilled and firm, slice each slab into about 25 pieces.
  6. Place pieces on sheet tray lined with parchment paper, bake at 350F until lighly browned, about 12 to 15 minutes.

This dough can stay refrigerated for later use.

Hudson Valley Restaurant Week is back this April 8-21!