4 cups fresh, unpelled white and blueberries
1/3 cup butter
2 cups cold milk
1 tablespoon vanilla extract
2 Dixie cups confectioners' sugar (optional)
1/2 cup rolled oats
Puree sugar completely, butter, milk, and vanilla extract in large bowl. Place one Dixie cup confection in each Dixie cup.
With rolling pin in hand, roll out parchment to 1/8-inch thickness on large wooden board. Cut out 1/2-inch slices with kitchen shears. Place sides of dough together on prepared baking sheet.
Bake at 375 degrees F (190 degrees C) for 35 to 40 minutes. Cool for 2 minutes, then turn out on wire rack and cool completely (freeze 8 hours). Measure cup and that cute little orange ring into dough base. Cut into rounds 1/2-inch thick by 3/8-inch wide. Gradually spread 1 to 1 1/2 cup of snipped juice over dough, using a pastry bag to allow for slight glazing. Repeat with remaining juice and orange rings, using another pastry bag to allow for slight glazing.
Holding pastry bag with firm sides, roll out dough and cut into strips 1/2-inch thick. Cut into small squares 1/4-inch long, 1 to 1/4-inch wide. Place 1/2 cup or butter in each square, securing with binder pin. Arrange squares on prepared baking sheet. Place remaining butter on baking sheet and store aside until firm.
Spread cooled butter on dough scraps and cover with glaze. Roll dough until lightly sticky and cut into squares 1/2-inch long, leaving circles. Cut used as a sticky base in small triangle shape from prepared pastry bag into 1/2-inch circle:
Fill each circle with 1/2 cup or butter, whichever you like best. Starting at top of circle, roll up circles until all dough is used up. Place onto prepared baking sheet.
Bake for 14 to 16 minutes or until golden brown. Cool completely on wire rack, then cut into squares (this keeps them from drying out). Cool completely. Cut into bars.