Cream butter and sugar. Add egg, zest, juice and vanilla.
Combine flour, oat bran, baking powder and salt in a bowl.
Add the dry ingredients to the butter mixture. Mix well. Add currants, if using, and mix well.
Wrap dough in plastic wrap and chill dough for at least 1 1/2 hours until firm.
Preheat oven to 325°F (160°C).
Shape dough into 1” balls and roll in sugar. Place on prepared cookie sheets but do not press down.
Bake for 15 minutes. Remove from oven; allow to sit on sheet 1-2 minutes and then transfer to a cooling rack.
Yield: 36 cookies
*You can use lemon or orange zest puree available at Rogers Bulk Food Store. If using, reduce the juice from2 tbsp. to 1 1/2 tbsp.
Variation: Substitute Orange zest and juice for the lemon and add 1/3 cup dried cranberries.