Raspberry Basil Shortbread Cookies

Ingredients:

• 1 cup (200g) unsalted butter, softened
• 1/2 cup (100g) granulated sugar
• 2 tablespoons confectioners' sugar
• 2 teaspoons vanilla extract
• 2 cups (250g) all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup (120g) fresh raspberries
• 1 tablespoon chopped fresh basil

Instructions:

1. Preheat your oven to 300°F (150°C). Line a baking sheet with parchment paper.
2. In a large bowl, cream together the butter and sugars until light and fluffy. Beat in the vanilla extract.
3. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
4. Gently fold in the fresh raspberries and chopped basil.
5. Roll out the dough on a lightly floured surface to about 1/4 inch (6mm) thickness. Cut into desired shapes using a cookie cutter.
6. Place the cookies onto the prepared baking sheet, leaving about 2 inches (5cm) of space between each cookie.
7. Bake for 18-20 minutes or until the edges are lightly golden brown.
8. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Tips:

• For an extra burst of flavor, drizzle the cooled cookies with a raspberry basil glaze made by mixing powdered sugar and lemon juice with fresh raspberries and chopped basil.
• Consider using freeze-dried raspberries or raspberry jam in place of fresh raspberries for a more intense flavor.