In a large mixing bowl, beat the softened butter and sugar together using an electric hand mixer (or stand mixer) on medium speed until light and fluffy (about 2-3 minutes). Scraping down the sides as needed.

Add the egg and anise extract, beating until fully incorporated. The mixture may look slightly curdled at first but will smooth out.

In a separate bowl, whisk together the flour and salt.

Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined. The dough should be soft but not sticky.

Form the dough into a disc, wrap it tightly in plastic wrap, and chill in the refrigerator for 1-2 hours (or 30 minutes in the freezer if you're in a hurry).

Once the dough is chilled and firm, lightly flour a clean surface and roll it out to ¼-inch thickness. If the dough is too hard after chilling, let it rest at room temperature for 5-10 minutes before rolling.

Using a round cookie cutter (about 2.5-3 inches in diameter), cut out circles and place them 1 inch apart on a parchment-lined baking sheet.

Place one raisin in the center of each cookie, pressing it gently into the dough so it stays in place while baking.

Lightly brush the tops of each cookie with milk using a pastry brush or your fingertip.

Sprinkle granulated sugar over the tops of the cookies. If using coarse or sanding sugar, it will add a nice sparkle.

Preheat the oven to 350°F (175°C) and let the cookies rest on the baking sheet while the oven heats (about 5 minutes). This helps prevent spreading.

Bake for 10-12 minutes, or until the edges are just beginning to turn golden but the centers are still soft. The tops should look slightly dry but not browned.

Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.