Ingredients (makes ~20 cookies):

• 1 cup (2 sticks) unsalted butter, softened
• ½ cup powdered sugar
• 1 ½ cups all-purpose flour
• ½ cup freeze-dried blueberries (crushed into powder or small bits)
• 1 tsp pure vanilla extract
• ¼ tsp salt

Instructions:

1. Preheat the oven to 325°F (160°C). Line a baking sheet with parchment paper.
2. In a large bowl, cream the butter and powdered sugar together until light and fluffy (2–3 minutes).
3. Add vanilla extract and mix until combined.
4. In a separate bowl, whisk together flour, salt, and crushed freeze-dried blueberries.
5. Gradually add the dry ingredients into the butter mixture and mix until a soft dough forms.
6. Roll the dough into a log (about 2″ thick) and wrap in plastic wrap. Chill in the refrigerator for at least 30 minutes.
7. Once chilled, slice into ½-inch rounds and place on the baking sheet.
8. Bake for 12–15 minutes, or until the edges just start to turn golden.
9. Let cool completely on a wire rack before serving.

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Optional Variations:

• Dip half in white chocolate for a fancier treat.
• Drizzle with a lemon glaze (powdered sugar + lemon juice) for a tangy finish.

Downloadable Recipe Card: