Ingredients

• 1 cup (2 sticks) unsalted butter, at room temperature
• 1 cup sugar
• 2 eggs
• 1 teaspoon baking soda
• 1/2 tsp cream of tartar
• 1/4 teaspoon salt
• 2 1/2 cups all-purpose flour
• 1/2 teaspoon vanilla extract
• 2 tablespoons crushed dried rosemary, or to taste
• 1 cup dried currants

Instructions

1. Cream butter and sugar on medium speed until light, about 2 minutes. Add eggs, 1 at a time, beating well after each addition. Add baking soda, cream of tartar, and salt. Stir in flour, 1 cup at a time, until mixed well. Add vanilla, crushed rosemary, and currants to make a medium dough.
2. On a floured surface or a sheet of waxed paper, shape dough into a log. Wrap in plastic wrap or foil and refrigerate for 2 hours or longer, until firm.
3. Preheat oven to 350 degrees F. Lightly grease or spray cookie sheets.
4. With a very sharp (or serrated) knife, cut dough into 1/8-inch slices. Transfer cookies to cookie sheets. If necessary, press edges lightly with fingers to make them rounder. Bake in the center of the oven for about 10 minutes, or until firm, golden on the bottom, and still pale on top.
5. Let cookies stand for 2 to 3 minutes on cookie sheets, then remove to wire racks to cool.