Vanilla Currant Cookies

125 gm butter                              1 tsp vanilla essence
¾ cup castor sugar                      1 egg
2 cups SR flour                             ½ cup coconut
¼ cup currants

Cream  butter, essence, sugar and egg until light and fluffy.
Stir in sifted flour, coconut and currants.
Form mixture into balls, place on lightly greased tray.

Flatten balls until about 5cm thick, allowing room for spreading.
Bake in moderate oven (180 degrees) for about 10 minutes, or until lightly browned.
Cool on trays (for 5 minutes before placing on a cake cooler.)

This recipe is from The Spiral Cookery Book, published by The Country Women’s Association of Victoria  Inc., and produced with permission .