Savory cookies! I love cookies, and I really love these savory thyme tea cookies. You can eat more of them than sweet cookies, and feel all righteous because you aren't eating "sweets." That's what I tell myself anyway. I also love using garden herbs, like thyme, in unusual ways, and you can use either fresh or dried thyme for these tea cookies.

I use currants because they are sweeter and smaller than raisins. They have a little pinprick of flavor that I love, so I use them in any cookie recipe that calls for raisins. These tea cookies have a sophisticated flavor from the thyme, and a sandy texture from the cornmeal. Crispy on the outside, a little chewy on the inside, they're very grownup. Serve them at your next tea. Or picnic. Or snack. Or whatever.

Thyme Cornmeal Tea Cookies

This recipe makes about 5 dozen cookies.

Ingredients

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

1 1/4 cups sugar

2 large eggs

1/2 cup dried currants

1 tablespoon dried thyme, or 1 1/2 tablespoon fresh

Instructions

Preheat oven to 350 degrees. Line two cookie sheets with parchment paper. Mix together the flour, cornmeal, baking soda, salt and thyme.

Cream the butter and sugar together in an electric mixer on medium speed until they are light and fluffy (you may have to scrape down the bowl and beater once or twice). Add the eggs and mix well.

Lower the speed and add the dry ingredients. Mix just until it starts to come together and then add the currants. Don't overmix, it should be a little lumpy.

Using a one-ounce scoop (about a tablespoon), scoop out balls of dough and place 12 on each cookie sheet. Quickly roll each scoop into a ball and flatten it slightly.

Bake for about 15 minutes, rotating the cookie sheets halfway through. Remove to a wire rack to cool. Keep in an artight container for about a week (they will keep longer, but the flavor won't be as good).

To Serve

Serve these thyme cookies on a fancy little plate, or on one of those tiered tea caddies. These cookies are lovely for dessert or an afternoon treat with tea or coffee. They also make great holiday cookies, and treats to take as a gift.