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Cornmeal Currant Crunch Cookies

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“this is a very good crunchy cookie”
14 cookies

Ingredients Nutrition


  1. Position a rack in the middle of the oven.
  2. preheat the oven to 350*.line two baking sheets with parchment paper.
  3. in a medium bowl, stir the flour, cornmeal, baking powder and salt together.set aside.
  4. 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.
  5. stop the mixer and scrape down the sides of the bowl as needed during mixing.
  6. add the egg yolks and vanilla and mix until blended -- about 1 minute.
  7. on low speed, add the flour mixture, mixing just until it is incorporated.
  8. mix in the currants and chopped pecans.
  9. 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 --
  10. 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 --
  11. press a pecan half into the center of each cookie, if desired.
  12. bake one sheet at a time until the bottoms and edges are lightly browned.about 15 minutes.
  13. 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 --
  14. the cookies can be stored to a tightly covered container at room temperature for up to 3 days.

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