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PdfBeat the butter until smooth and add in powdered sugar and vanilla. Gradually add flour, salt and freeze dried banana until dough comes together.
Split dough into even portions and transfer to parchment paper. Shape dough into an even log as much as possible. Place logs onto a cookie sheet and refrigerate for 2 hours or until chilled.
Preheat oven to 300°F and remove dough from refrigerator.
Slice the dough into ¼ inch slices or to desired thickness. Transfer to a cookie sheet lined with parchment and bake for 20-25 minutes. The edges should be slightly browned but the middle may still be soft.
Cool cookies on wire rack. Store in airtight container.