Wild Blueberry Snowballs
1 (12-ounce) bag slivered almonds
1 cup old-fashioned oats
1/2 cup all-purpose flour
1/4 teaspoon salt
1 1/2 cups frozen Wild Blueberries
1/2 cup Greek yogurt
1/4 cup butter, softened
1 teaspoon vanilla extract
1 1/4 cups powdered sugar
Preheat oven to 350°.
Process almonds in a food processor until very finely chopped. Add oats, flour and salt and process until mixture resembles coarse meal; pulse in Wild Blueberries just until chopped.
Beat Greek yogurt and butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add vanilla and 11/4 cups powdered sugar, beating well. Add Wild Blueberry mixture, beating just until blended.
Shape dough into 1/2-inch balls, and place on parchment paper-lined baking sheets.
Bake at 350° for 12 to 15 minutes or until edges are lightly browned. Cool on baking sheets 2 minutes. Transfer to wire racks, and cool 10 minutes. Roll cookies in powdered sugar.
Wild Blue is Good for You!