This recipe for milk crumbs is courtesy of pastry chef Christina Tosi of Momofuku Milk Bar and is used to make Blueberries-and-Cream Cookies.

• ¼ cup plus 1 tablespoon nonfat milk powder
• 2 tablespoons all-purpose flour
• 1 tablespoon cornstarch
• 1½ teaspoons sugar
• ⅛ teaspoon salt
• 1½ tablespoons unsalted butter, melted
• ¼ cup white chocolate, melted

1. Preheat oven to 225°F degrees. Line a baking sheet with parchment paper; set aside.
2. In a medium bowl, whisk together 2 tablespoons plus 1½ teaspoons milk powder, flour, cornstarch, sugar, and salt. Stir in melted butter until well combined. Spread mixture on prepared baking sheet and transfer to oven. Bake until dried and crumbly, 8 to 10 minutes. Remove milk crumble from oven and let cool completely.
3. Transfer milk crumble to a large bowl and fold in remaining 2 tablespoons plus 1½ teaspoons milk powder and white chocolate. Use immediately or transfer to an airtight container and keep refrigerated until ready to use.

Makes enough for 14 cookies.