Currant Cookies

Directions

1. 1
   In a bowl, combine the butter and sugar.
2. 2
   Use a wooden spoon or rubber spatula to beat together until light and fluffy.
3. 3
   Beat in the salt and vanilla until well mixed.
4. 4
   Add the egg whites gradually, beating thoroughly after each addition to incorporate fully.
5. 5
   Gently mix in the flour to create a smooth batter.
6. 6
   Stir in the currants, distributing them evenly.
7. 7
   Cover with plastic wrap and refrigerate for 30 minutes, or until the batter has firmed up and is easier to manipulate.
8. 8
   Position a rack in the middle of the oven and preheat to 375F.
9. 9
   Line 2 baking sheets with parchment paper.
10. 10
    Use 2 demitasse spoons (or other small spoons) to shape the cookies.
11. 11
    Scoop up about 1 teaspoon of batter with 1 spoon and slide it off with the other spoon onto the baking sheet.
12. 12
    As you work, space the cookies about 2 inches apart.
13. 13
    Do your best to create marble-sized mounds.
14. 14
    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.
15. 15
    Remove from the oven and let cool on the pan for 5 minutes.
16. 16
    Transfer the cookies to racks to finish cooling and crisping before serving.
17. 17
    Store any left over cookies in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months.