| 1 | Beat butter and confectioners" sugar at medium speed until light and fluffy. |
| 2 | Beat in vanilla. |
| 3 | At low speed, beat in flour, ?cup at a time, until dough forms. |
| 4 | Shape dough into a disk, wrap in plastic wrap, and chill for 30 min. Preheat oven to 350deg. |
| 5 | Divide dough in half. |
| 6 | On a floured surface, using a floured rolling pin, roll each dough half into an 8 in. round. |
| 7 | Place 1 round on an ungreased baking sheet. |
| 8 | Cut remaining round into 8 equal wedges. |
| 9 | Place wedges on baking sheet. |
| 10 | Bake shortbread until just set, 15 to 20 min. transfer baking sheet to a wire rack to cool slightly. |
| 11 | Transfer shortbread to rack to cool completely. |
| 12 | To prepare filling, mix together ricotta cheese, ?cup confectioners" sugar, and vanilla. |
| 13 | To assemble, place shortbread round on a plate. |
| 14 | Spoon filling over shortbread; sprinkle with 1 ?cups blueberries. |
| 15 | Dust wedges with remaining confectioners" sugar. |
| 16 | Arrange wedges and remaining berries over filling. |
| 17 | Watch baking time carefully; shortbread must not brown |
