Instructions: This old-time Finnish dessert is delicious served warm with dollop of light whipped topping. Once chilled, the recipe can be cut into bars and served as a cookie.

In large bowl, combine margarine and 1/2 cup sugar; beat until well blended. Lightly spoon flour into measuring cup, level off. Add flour, salt, vanilla and egg; mix well. Cover; refrigerate until firm, about 2 hours.

Meanwhile, in medium saucepan combine blueberries, 1 cup sugar and cornstarch; mix well. Cook over medium heat until mixture comes to a boil, stirring constantly. Boil 3 minutes or until thickened, stirring constantly. Remove from heat; cool.

Heat oven to 375 degrees F. Pat 2/3 of chilled dough into ungreased 13x9-inch pan, pressing 1/2 inch up sides. Spread blueberry mixture evenly over dough. Roll out remaining dough to 1/4-inch thickness. With fluted wheel, cut into 1/2-inch wide strips. Arrange strips in lattice design over filling. (Strips may break apart but will bake together.) Trim and seal edges.

Bake at 375 degrees F. for 30 to 40 minutes or until top is golden brown.

Cool. Sprinkle with powdered sugar; cut into squares. If desired, serve with ice milk or light whipped topping.

Amount

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