2 c. fresh blueberries
2 c. fresh strawberries, hulled and quartered
1 c. sugar
1 tsp. vanilla extract
1 c. unsalted butter, softened
½ c. confectioner’s sugar
2 c. all-purpose flour


Toss the fruit with the sugar and vanilla. Refrigerate for an hour before serving. Preheat the oven to 350° F. Combine butter and confectioner’s sugar, and stir well. Add flour, one cup at a time, and mix into a soft dough. Roll the dough on a surface sprinkled with powdered sugar to a ½-inch thickness. Cut with a 4-inch star-shaped cookie cutter. Transfer the cookies to an ungreased cookie sheet and bake for 8-10 minutes until bottoms are golden and the tops are set, but not browned. Spoon the fruit mixture into bowls. Serve with ice cream or a dollop of whipped cream. Top with a shortbread star and enjoy.

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