1.Beat butter and confectioners' sugar at medium speed until light
and fluffy. Beat in vanilla.
2.At low speed, beat in flour, 1/2 cup at a time, until dough forms.
Shape dough into a disk, wrap in plastic wrap, and chill for 30 min.
3.Preheat oven to 350deg.Divide dough in half.On a floured
surface, using a floured rolling pin, roll each dough half into an 8
in. round. Place 1 round on an ungreased baking sheet.
4.Cut remaining round into 8 equal wedges.Place wedges on baking
sheet.
5.Bake shortbread until just set, 15 to 20 min. Transfer baking
sheet to a wire rack to cool slightly. Transfer shortbread to rack to
cool completely.
6.To prepare filling, mix together ricotta cheese, 1/4 cup
confectioners' sugar, and vanilla.
7.To assemble, place shortbread round on a plate. Spoon filling over
shortbread; sprinkle with 1 1/2 cups blueberries. Dust wedges with
remaining confectioners' sugar. Arrange wedges and remaining berries
over filling.
WATCH BAKING TIME CAREFULLY; SHORTBREAD MUST NOT BROWN.
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