Soak currants in brandy for 30 minutes; drain and reserve brandy.
Cream butter with sugar until light and fluffy. Add egg and egg yolks with spices and mix well.
Add 2 tsp reserved brandy and the currants and mix throughly.
Gradually add enough flower to make a smooth but light dough.
Wrap in waxed paper and chill 1 hour.
Pinch off small pieces of dough and roll between floured hands into balls about 1" in diameter.
Arrange on a buttered cookie sheet about 2" apart.
Flatten each cookie with the tines of a fork.
Bake in preheated oven at 350 for about 10 minutes or until lightly pale golden brown.