• In mixer with paddle attachment, mix butter, both kinds of sugar, and salt. Beat until creamy.
• Add in eggs, buttermilk and vanilla. Mix on medium speed until mixture is well mixed and creamy.
• In a bowl toss blueberries with one tablespoon cornstarch. Set aside.
• Sift remaining dry ingredients then add to butter mixture and mix on low. Stop mixer as soon as the dough comes together.
• Take out paddle attachment and mix the dough by hand for a few turns. Very carefully, either with a spoon or clean hands, fold in blueberries into dough. Careful to not squish the berries.
• Once the dough is thoroughly mixed, take a 3oz cookie scoop and carefully scoop out 18 mounds of dough onto a baking tray.
• Allow dough to rest in fridge overnight or you can freeze for at least 3 hours prior to baking.
• Preheat oven to 375*
• Place cookie dough on parchment lined baking sheet with at least 2 inches spacing between each cookie.
• Bake for 12-15 minutes or when the edges begin to turn golden brown.
• Allow to cool on baking tray for at least 10 minutes before transferring to wire rack to cool completely.

Buttermilk Glaze

• Combine powdered sugar with buttermilk on low speed in mixer or with a whisk by hand.
• Mix until smooth. Use immediately.
• You can dip the cooled cookies in the glaze then place back on a cookie rack to set up for at least 30 minutes or, drizzle a tablespoon on top of each cookie after they cool. Either way is delicious.