Ingredients:

• 10 tbsp unsalted butter, room temp
• 1/2 cup powdered sugar/confectioners sugar
• 1/2 tsp vanilla extract
• 180g (1.5 cups) AP flour
• 1/2 tsp salt
• 1/4-1/2 cup edible flower sprinkles (plus extra for topping)

Coating:

• 2 1/4 tbsp granulated sugar
• 1/2 cup pulverized freeze dried blueberries (or other freeze dried fruit)

Cream together butter and vanilla extract. Add powdered sugar and mix completely. Add salt and flour and mix/knead until a dough ball forms. Add edible flower sprinkles and mix into dough. Form into a log and wrap in plastic wrap. Refrigerate for at least 1 hour.

While chilling, mix together pulverized dried blueberry and granulated sugar and set aside.

Preheat oven to 350F. Remove chilled dough from fridge and slice into 1/2 inch rounds. Roll edges in fruit/sugar mix. Press a few edible flower sprinkles onto the surface of cookies. Bake for 8-10 minutes, and transfer to a wire rack for cooling.