For the cookies:
1 cup sugar
1 egg
½ cup unsalted butter, softened
¼ cup plain Greek yogurt
3 teaspoons vanilla extract
1 ½ cups sifted white whole-wheat flour
1 ¾ cups sifted all-purpose flour
½ teaspoon baking powder

For the Wild Blueberry icing:
3/4 cup frozen Wild Blueberries
1 ½ cups sifted powdered sugar
2 tablespoons plain Greek yogurt
1 tablespoon butter, softened
¼ teaspoon vanilla

For the cookies:

  1. In a stand mixer or large mixing bowl, add sugar, egg, butter, Greek yogurt and vanilla and beat or mix on low until combined.
  2. In a separate medium bowl, mix flours and baking powder until combined. Slowly add dry ingredients to wet and mix until just combined.
  3. Form cookie dough into two rounds, wrap in plastic wrap and refrigerate for at least 30 minutes and up to overnight.
  4. Preheat oven to 425 degrees F.
  5. Remove dough from refrigerator and let sit at room temperature until softened.
  6. Roll out dough onto floured surface until ¼-inch thick. Use a bat-shaped cookie cutter to make cut-outs.
  7. Place cut-outs onto ungreased baking sheet and bake for 5-6 minutes, or until they have just set and gained some color. Let sit on baking sheet for one minute and transfer to wire rack to continue cooling.

For the Wild Blueberry icing:

  1. Heat Wild Blueberries in a small saucepan over medium-low heat, stirring frequently, for about 8-10 minutes, or until thickened. Use an immersion blender to blend to a thick puree.
  2. Strain Wild Blueberry mixture using a cheesecloth or fine mesh sieve.
  3. In the meantime, add powdered sugar, Greek yogurt and butter to a stand mixer or large bowl. Beat or mix on low until combined. Add vanilla and 1 teaspoon Wild Blueberry strained puree and mix to combine.
  4. Decorate cooled cookies with icing and let dry before serving or adding other layers of icing for decoration