Another thanks due to Liana Krissoff and her ever useful Whole Grains for a New Generation.

I won’t lie; I have a serious cookie addiction.  Lucky for me, Liana’s not-too-sweet recipes for cookies making use of whole grains means I don’t have to feel bad about it.
During a recent endless-seeming spell of late winter/early spring gray days, this recipe was like making my own weather. Bright, warm & sunny when I really needed it. The cookies were also simple to make and delicious. They are a little rustic in texture (which I love), and not overly sweet which is why to me they’re everyday food. Not fussy, just perfectly delicious.
Ingredients:
1/3 cup dried currants (I never have these, cranberries work well too)
1 1/2 cups masa harina (preferably specified “for tortillas”)
1 cup raw, fine cornmeal
Pinch salt
10 TBS unsalted butter, melted
3 large egg yolks, beaten
1/3 cup sugar
1/2 tsp baking soda
Grated zest of 1 large lemon, orange or lime
Preheat oven to 375 F. Line two baking sheets with parchment paper.
Put the currants or cranberries in a bowl and cover with hot water. Let soak until soft.
Meanwhile, in a large bowl, whisk together the masa harina, yellow cornmeal and salt. Using a rubber spatula, stir in the butter.
In a medium bowl, whisk together the egg yolks, sugar, baking soda and zest. Pour this mixture into the masa harina mixture and stir to combine. Drain the currants or cranberries, reserving the soaking water. Add the fruit to the dough and knead gently in the bowl with your hands until the dough is thoroughly combined, sprinkling in up to 4 tablespoons of the fruit soaking water a little at at ime to make a dough that holds together when you squeeze it.
Scoop up a rounded-tablespoon-size chunk of dough and squeeze it into a ball; flatten it between your palms to make a 1/4-inch thick round and place it on the prepared baking sheet.  *Not necessary, but if you impulsively bought a bunch of cookie presses on sale, this is a good cookie to use them on.
Repeat with the remaining dough, arranging the rounds 1 inch apart.
Bake until golden brown at the edges and firm in the centers, about 12 minutes, rotating the pans halfway through so they brown evenly.  Let cool on the pans for 5 minutes, then transfer to wire racks to cool.