2 1/4 c. flour
1 1/2 tsp. baking soda
1 tsp. cornstarch
1 tsp. salt
1 1/2 sticks margarine, softened
1 1/4 c. brown sugar
1 tsp. vanilla
1 c. slivered almonds
1 c. currants
1/4 c. Fennel Flower Crystals (or course sugar, and add 1/4 tsp. anise extract to the batter)
Preheat the oven to 375 degrees. In an electric mixer, beat the margarine and sugar together until a paste forms. Add in the egg and vanilla extract, and mix just until the ingredients are combined. Add in the flour, baking soda, cornstarch and salt and mix on medium speed until the dough starts pulling away from the mixing bowl. On low speed, add the slivered almonds and currants until just incorporated. Using a batter scoop, place heaping tablespoons of batter onto a parchment lined baking sheet and put in the freezer for at least a half an hour.
Line a large cookie sheet with parchment paper. Dip each cookie ball dough top in the fennel sugar and place staggered on the prepared baking sheet. Bake in the oven for 12 minutes. Even if they look not fully done to you, remove them from the oven! They continue to cook for a few minute when out. Remove from the baking sheet and let cool fully on a wire rack.