In the stand mixer bowl, combine butter, sugar, and salt. Beat butter over medium speed until it turns creamy and the butter has a lighter color.
Step 2: Best
Add flour, and vanilla extract and mix until it turns into a smooth and uniform mix. Stop half-way and scrape the sides of the bowl to make sure everything is mixed uniformly.Stop the the mixer. Fold in the raisins with a spatula.Make the dough into a ball. Cover tightly with plastic wrap and chill in the refrigerator for 2 hours.
Step 3: Chill
Remove from the fridge. Divide into halves, then into halves, etc. until you obtain about 24 - 30 balls.Roll into compact balls and refrigerate again for 3 hours.
Step 4: Prepare
Preheat oven to 375°F [190 ºC].Place the balls on a cookie sheet lined with silicone mat or parchment paper. Press each slightly with the palm of your hand, making a very shallow dip in the center. Sprinkle with the cinnamon.
Step 5: Bake
Immediately place in the oven and bake until the cookies are flatter and golden brown (10 to 15 min).Cool on a wire rack. Store in an airtight jar. Best consumed fresh.