Heat oven to 350°F. Whisk together flour, cornmeal, and salt. In large bowl, beat butter and sugar with an electric mixer on medium until light and fluffy, about 2 minutes.
Add eggs, 1 at a time, beating well after each addition. Beat in vanilla, lemon rind, and rosemary. On low speed, beat in flour mixture. Stir in currants. Let dough rest 5 minutes.
Pull off walnut-size pieces of dough. Roll between wet palms to form scant 10 balls. Lightly press one side into nuts. Place cookies, nut-side-up, 1 inch apart on ungreased baking sheets. With palm, press each ball into a 1-3/4-inch round.
Bake, one sheet at a time, on middle oven rack 12 to 16 minutes, or until barely colored on top and lightly browned on edges. Rotate sheet halfway through baking for more even color. Place sheet on wire rack to cool 3 minutes, then transfer cookies to rack to cool completely.