Raisin Shortbread cookies

½ pound unsalted butter at room temperature.

½ tsp salt

1 tsp vanilla extract

1 cup powdered sugar

2-1/2 C unbleached all-purpose flour

2 C raisins

1 large egg, beaten

Preheat oven to 350°F,

Beat together the butter, salt and vanilla until fluffly. Add the powdered sugar and continue beating until fluffy again. Stir in the flour.

Separate the dough into two balls, one slightly larger than the other. Roll and press the smaller ball of dough into the bottom of a 9 x 12 baking dish. Distribte rge raisins in the dough and roll the larger piece of dough to fit over the top.

Press the layers together and brush the top with egg wash. Mark dough with a fork and bake about 40 minutes, until light brown. Cool and cut.