Source: The following recipe was submitted by Marilyn Helton, and is courtesy of AICR.
Crunchy twice-baked cornmeal cookies with bits of dried currant and lemon peel.
1 1/2 cup Cornmeal, yellow, degerminated, enriched
1 1/2 cup white all purpose flour
0 1/2 cup sugar
1 tsp low sodium baking powder
9 tbsp salted butter
0 3/4 cup dried currants
2 each eggs
1 tsp fresh lemon peel
1 tsp vanilla extract
2 tbsp cold water
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