Cornmeal Currant Crunch Cookies

I found this recipe in a cookbook called Big Fat Cookies.  Supposedly this recipe comes from Italy. They are a delicious crispy cookie, thanks to the cornmeal in them! I had trouble finding the dried currants, but found them at Fresh Thyme.  They are in a box like raisins.

Cornmeal Currant Crunch Cookies

Ingredients:

• 1 1/2 cups flour
• 1/2 cup yellow cornmeal
• 1 tsp. baking powder
• 1/4 tsp. salt
• 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
• 3/4 cup plus 3 tablespoons sugar
• 1 tsp. finely grated lemon zest
• 2 large egg yolks
• 1 tsp. vanilla extract
• 1/2 cup dried currants
• 1/2 cup chopped pecans

Directions:

1. Position a rack in the middle of the oven.  Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper.
2. In a medium bowl, stir the flour, cornmeal, baking powder, and salt together; set aside.  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.  Stop the mixer and scrape the sides of the bowl as needed during mixing.  Add the egg yolks and vanilla and mix until blended, about 1 minute.  On low speed, add the flour mixture, mixing just until it is incorporated.  Mix in the currants and pecans.
3. Spread the remaining 3 tablespoons sugar on a large piece of parchment or wax paper.  Using a scoop measuring 1/4 cup, scoop out portions of dough.  This can be made smaller if you want.  Roll each one between the palms of your hands into a smooth ball, then roll each ball in the sugar.  Flatten it to about a 3 1/2 inch circle, and place on cookie sheet. (I flatten with a glass.)
4. Bake one sheet at a time until the bottoms and edges are lightly browned, about 15 minutes.  Cool the cookies for 5 minutes on the baking sheets, then transfer to a wire rack to cool completely.