Cinnamon Raisin Brown Sugar Shortbread Cookies
packed light brown sugar
all purpose flour
or more, depending on personal preference
Line baking sheets with parchment paper and set aside. Preheat oven to 300 F.
In a large bowl, beat together butter, brown sugar and vanilla until light and fluffy.
In a separate bowl, whisk together flour, corn starch, salt and cinnamon. Stir into butter mixture in 2 or 3 additions. Mix in raisins.
Divide dough in half; shape into logs. Wrap and refrigerate until chilled (about 30 mins).
Remove dough from plastic wrap. Cut the log into 1/2 inch slices. Place on baking sheet, leaving about 1 inch between cookies.
Bake in preheated oven for about 15 minutes, until slightly darker on the bottoms. Let cool on the cookie sheet for about 3 minutes, then transfer to cooling racks.