St. Petersburg Times: Photo gallery   Bake two, they're small
photoCornmeal Cookies with Currants

1 1/2 cups all-purpose flour
1 1/4 cups yellow cornmeal
1 cup (2 sticks) unsalted butter, softened
1 1/4 cups sugar, divided
1/4 teaspoon salt
2 large egg yolks
1 1/2 teaspoons vanilla
1/2 cup dried currants

Preheat oven to 350 degrees.

Lightly grease cookie sheets. Combine flour and cornmeal in a medium bowl. Beat butter, 3/4 cup sugar and salt in a large mixing bowl at medium speed until light and fluffy. Add egg yolks and vanilla. Beat until well blended. Beat in the flour mixture at low speed just until combined. Beat in currants. Let dough stand 10 minutes.

Roll dough into 1-inch balls. Pour remaining 1/2 cup sugar into a shallow bowl. Roll each ball lightly in sugar. Arrange on prepared cookie sheets, leaving about 2 inches between. Flatten to 1/4-inch thickness with the bottom of a drinking glass dipped in sugar.

Bake cookies until edges are golden brown, about 10 to 12 minutes. Cool cookies on baking sheets about 2 minutes. Transfer to racks and cool completely.

Makes 4 to 5 dozen.

From Robin Davis, food editor, Columbus (Ohio) Dispatch

[Times photo: Patty Yablonski]