1-3/4 cups all-purpose unbleached flour
1 cup yellow cornmeal
1 tsp baking soda
1/2 tsp sea salt
1 cup (2 sticks) unsalted butter, room temperature
1-1/4 cups granulated sugar
2 large eggs
3/4 cup dried currants
1/4 tsp lemon zest
1 heaping Tbsp finely chopped lemon thyme
Preheat oven to 350°F. In a large bowl, whisk together flour, cornmeal, baking soda and salt. Set aside.
Put butter and sugar into the bowl of an electric stand mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 3 minutes. Add the eggs, one at a time. Reduce speed to low; mix in the flour mixture until just combined. Stir in currants, lemon zest and lemon thyme.
Drop rounded tablespoons onto baking sheets lined with Silpats (silicon mats) or parchment paper, spacing the dough at least 2 inches apart. Bake until pale golden, 10-12 minutes. Let cool on the sheets for 2-3 minutes, then transfer cookies to wire racks and let cool. Store in airtight containers at room temperature for up to 3 days.