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French Blueberry Josephines

1/2 cup butter or margarine
1 pkg. (8 oz.) cream cheese
1-1/2 cups all-purpose flour
1/2 tsp. baking powder
2 cups fresh or frozen blueberries
granulated sugar
1/2 cup confectioners' sugar
1/2 tsp. vanilla
1/2 tsp. mace
2 tsp. grated orange rind
2 cups heavy cream

Mash butter until soft and fluffy. Add cheese and mix until smooth
and well blended. Stir in flour and baking powder. Shape dough
into a ball; wrap in foil and chill for 1 hour. Roll out 1/4"
thick on a floured board. Cut into 12 3-1/2 inch rounds using a
floured cookie cutter. Place rounds on a cookie sheet and prick
well with a fork. Bake in a preheated hot oven (400 F.) for 10
minutes or until lightly browned. Cool on a rack. Sprinkle
blueberries with sugar. Combine remaining ingredients and beat
until stiff. Arrange 6 pastry rounds on a serving platter; top
each with a generous spoon of flavored whipped cream and some of
the sugared blueberries. Top with a second pastry round, more
whipped cream and sugared blueberries.


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