Blueberry Mascarpone Shortbread

Store blueberries in the refrigerator, and don't wash until just before using. Blueberries keep in the refrigerator for five to seven days, or you can store them in sealed plastic bags in the freezer -- Don’t wash them before freezing. They will keep in the freezer for up to a year.

Blueberries are known for their high levels of antioxidants (more than any other fruit or vegetable), which help prevent cell damage. Eat them plain and uncooked for maximum health benefit.

Ingredients:
8 ounces mascarpone cheese
4 T confectioners’ sugar
1 teaspoon lemon zest, from about 2 lemons
1/8- 1/4 teaspoon fine-grained sea salt
16 homemade or store-bought shortbread cookies, about 2 1/2 inches wide
6 ounces blueberries

Preparing the blueberry mascarpone shortbread:
In a medium bowl, combine mascarpone cheese, confectioners’ sugar, and lemon zest. Add 1/8 teaspoon sea salt and mix well. Taste and add more salt, if necessary. With an offset spatula, spread mascarpone mixture on cookies, then top with blueberries. Serve immediately.

Makes 16 cookies

Optional: finely diced candied ginger