Currant Cookies

These cookies are one of my favorite. I discovered them on the back of the Zante currant box several years ago. The recipe is no longer printed on the box, but that doesn't mean that these cookies have lost one bit of vougue, in fact, it's just made them even more of a treasure.

Currant Cookies

1 cup butter, softened
1 cup confectioners' sugar
1/2 cup sugar
1 egg
2 teaspoons vanilla extract
2-1/4 cups all-purpose flour
1/2 teaspoon baking soda
1 cup dried currants

In a large bowl, cream the butter and sugars until fluffy. Beat in the egg and vanilla. Combine flour and baking soda. Add to butter mixture; mix well. Stir in currants. Transfer to a piece of plastic wrap and shape into a 12-inch roll. Wrap and refrigerate until firm, about 2 hours.

Cut dough into 1/4–inch slices and place on ungreased cookie sheets. Bake at 350° for 10 to 12 minutes or until golden brown. Cool on wire racks. Yield: about 3 dozen.

My favorite thing to do with these cookies is to slice and bake off a portion of them and then re-wrap the remaining dough and freeze for another day. Then when you need cookies on a whim, just thaw for about 30 minutes and slice and bake.