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
Strawberry Bruschetta Tomato Phyllo Pizza Chicken and Zucchini Stew Low Carb Peanut Butter Balls Peanut Butter and Banana Pudding Oven Baked French Toast Crunchy Apple Coleslaw Corn and Zucchini Kabobs White Beans with Cheese and Basil Easy Bean Salad