Sweet And Savory Shortbread Cookies

Sift together flour, baking soda and cream of tartar in a medium bowl. Set aside.

Combine butter and sugars in a large bowl. Beat with a mixer on medium speed until light and fluffy. Add vanilla and beat until fluffy, about 2 minutes. Reduce speed to low and beat flour mixture into butter mixture in batches, until just mixed. Stir in raisins.

Shape dough into 2 logs, about 8-by-1-inch each. Brush logs all over with corn syrup. Place pretzel crumbs on a plate and roll logs in pretzel crumbs. Return logs to plate, then loosely cover with plastic wrap. Refrigerate until firm, about 1 hour.

Heat oven to 350 degrees F. Cut dough into 1/4-inch slices and transfer to a lightly greased baking sheet. Bake until slightly brown around the edges, about 10 minutes. Transfer cookies to a wire rack to cool.