These rustic cornmeal cookies are similar to the traditional zaletti cookie from northeastern Italy. They are buttery and crisp, studded with dried fruit and pecans. The addition of cornmeal adds a slightly grittier texture. You can find locally milled flour, cornmeal, eggs, butter and Kansas-grown pecans at the Lenexa Farmers Market.
Recipe credit: adapted lightly from Big Fat Cookies by Elinor Klivans
Yield: 24 cookies
Position a rack in the middle of the oven and preheat to 350 degrees F. Line three baking sheets with parchment paper.
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, ¾ 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 chopped pecans.
Spread the remaining 3 tablespoons sugar in a large dish. Using a cookie scoop with a 2-teaspoon capacity, measure out 4 teaspoons of dough at a time. Roll each one between the palms of your hands into a smooth ball, then roll each ball into the sugar. Flatten each to no more than ¼-inch tall and place the cookies 2 inches apart on the baking sheets. Press a pecan half into the center of each cookie, if desired.
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 use a wide metal spatula to transfer them to a wire rack to cool completely.
Note: The cookies can be stored in a tightly covered container at room temperature for up to 3 days.