CURRANT COOKIES

Currant Cookies image

Yield makes about 40 small cookies

Number Of Ingredients 7

4 tablespoons unsalted butter, at room temperature
1/3 cup sugar
1/4 teaspoon salt
1/2 teaspoon vanilla extract
2 egg whites, lightly beaten
1/2 cup minus 1 tablespoon all-purpose flour, sifted
2 tablespoons currants tossed with 1/4 teaspoon all-purpose flour

Steps:

In a bowl, combine the butter and sugar. Use a wooden spoon or rubber spatula to beat together until light and fluffy. Beat in the salt and vanilla until well mixed. Add the egg whites gradually, beating thoroughly after each addition to incorporate fully. Gently mix in the flour to create a smooth batter. Stir in the currants, distributing them evenly. Cover with plastic wrap and refrigerate for 30 minutes, or until the batter has firmed up and is easier to manipulate.
Position a rack in the middle of the oven and preheat to 375°F. Line 2 baking sheets with parchment paper.
Use 2 demitasse spoons (or other small spoons) to shape the cookies. Scoop up about 1 teaspoon of batter with 1 spoon and slide it off with the other spoon onto the baking sheet. As you work, space the cookies about 2 inches apart. Do your best to create marble-sized mounds.
Bake the cookies, 1 sheet at a time, for 12 to 13 minutes, or until the edges are brown and the centers are pale yellow. Remove from the oven and let cool on the pan for 5 minutes. Transfer the cookies to racks to finish cooling and crisping before serving. Store any left over cookies in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months.