1/2 cup sultanas (I use good quality golden raisins)
3/4 cup cornmeal
1 1/2 cup AP flour
1 1/2 tsp baking powder
1 cup butter (I use salted- if you unsalted, then add a pinch of salt)
1 cup granulated white sugar
1 tbsp marsala
Soak the sultanas/raisins in a small bowl of warm water for 15 minutes. Drain. Preheat oven to 350.
Cream the butter and sugar together until light and fluffy. Beat in the eggs, one at a time, then add the marsala.
Add the baking powder, cornmeal, and flour to the batter, beating until well-blended. Stir in the sultanas/raisins.
Drop heaped teaspoons of batter onto a cookie sheet lined with parchment in rows about two inches apart (they spread quite a bit). Back for 8-10 minutes, or until cookies appear golden brown at the edges. Remove to a rack to cool.