Categories: Desserts
Ingredients
- 2 sticks unsalted butter, softened
- 2/3 cup confectioners' sugar
- 1/4 tsp pure vanilla extract
- 1/4 tsp sea salt
- 2 cups all-purpose flour, plus more for rolling
- 1/4 cup plus 2 tbsp dried blueberries
Directions
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Preheat the oven to 350. Line an 11×7-inch baking sheet with parchment paper.
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Combine the butter, sugar, and extract in a large bowl and beat until creamy and a bit fluffy, 3 to 5 minutes.
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Beat in the salt. Add the flour in 1/2-cup increments on low speed, adding more flour as it absorbs into the butter mixture. The dough will seem crumbly and almost too soft—don’t worry. Sprinkle in the dried blueberries. Gather it into a ball and very gently knead it once or twice.
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On a lightly floured counter, roll out the dough to a 1/4-inch thickness. Press out circles with a 2 1/2-inch cutter. Transfer the circles to the prepared baking sheet and bake 15-17 minutes, until barely golden around the edges. Let the cookies cool completely on the baking sheet (they will crisp up as they cool) before packaging in cellophane bags for your guests.