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3-1/2 cups blueberries
3/4 cup pure VT maple sugar
5 tbsp water
1 cup cold heavy cream
1 tsp. lemon juice
10 maple cookie buttons, crumbled

Cook 2-1/4 cups blueberries with 1/2 cup of maple sugar and 5 tbsp of water, stirring frequently until berries have burst, about 10 minutes. Cool pot in an ice water bath. Beat heavy cream with 1/4 cup of maple sugar until it holds stiff peaks. Stir lemon juice and remaining 1-1/4 cup of blueberries into cooled maple and blueberry mix. Spoon about 2 tbsp of blueberry mix into 6 pretty clear glasses and top with half of crumbled cookies, and half of the cream. Repeat the layer and finish with sprinkle of cookie crumbs. Note: 3/4 cup of dark grade maple syrup may be substituted for the maple sugar and water. Divide that in half and use half with the blueberry cooking process and half in the cream whipping procedures.

Betty Ann Lockhart