Currant Crisps

Into a bowl, sift together the flour, cornstarch, baking powder and salt. In a large mixer bowl, cream the butter, add the sugar, a little at a time, beating and beat the mixture for 2 minutes. Add the egg and the vanilla and beat for 1 minute. Add the flour mixture in two batches, blending the mixture at low speed until it just combines after each addition, stir in the currants and chill the dough, covered for at least 3 hours or overnight.

Roll level teaspoons of the dough into balls and arrange them 2 inches apart on baking sheets lined with parchment paper. Flatten each ball with the tines of a fork, pressing the tines in one direction only to form an oval cookie with a ribbed design. Bake the cookies in the middle of a preheated moderately hot oven (375 degrees) for 8-9 minutes, or until they are golden around the edges. Transfer the cookies to racks and let them cool, and store them in airtight containers. Makes about 120 cookies.