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