Blueberry-Mascarpone Shortbread

8 ounces mascarpone cheese
4 tablespoons confectioners' sugar
1 teaspoon lemon zest, from about 2 lemons
1/8 to 1/4 teaspoon fine-grained sea salt
16 homemade or store-bought shortbread cookies, about 2 1/2 inches wide (see note)
6 ounces blueberries

In a medium bowl, combine the 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 the cookies, then top with the blueberries. Serve immediately.

Makes about 16 cookies.

NOTE: This is a versatile formula for a quick dessert. Substitute sugar cookies for shortbread and try different flavor combinations, such as blueberries and bits of candied ginger.


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