Cranberry Rosemary Thumbprint Cookies

Ingredients

FOR THE CRANBERRY JAM

• 4 oz. fresh or frozen cranberries (about 3⁄4 c.)

• 1⁄4 c. Truvia Sweet Complete Granulated All-Purpose Sweetener

• 1⁄3 c. water

• Pinch kosher salt

• 1⁄4 tsp. orange zest

FOR THE COOKIE DOUGH

• 3⁄4 c. (1 1⁄2 sticks) butter, melted

• 1 tbsp. chopped fresh rosemary

• 1⁄2 c. Truvia Sweet Complete Granulated All-Purpose Sweetener

• 1 large egg

• 1 tsp. pure vanilla extract

• 1⁄2 tsp. kosher salt

• 1 3⁄4 c. all-purpose flour

• 3⁄4 tsp. baking powder

Directions

• 1.  

  Make cranberry jam: In a small pot over medium heat, combine cranberries, sweetener, water, salt, and orange zest. Bring to a simmer and cook, stirring occasionally, until berries have burst and sauce is shiny and thickened, 8 to 10 minutes. Remove from heat and use a wooden spoon to stir and crush cranberries until mixture is mostly smooth. Let cool.

• 2.  

  Preheat oven to 350º and line two baking sheets with parchment.

• 3.  

  Make cookie dough: In a large bowl, whisk together melted butter, rosemary, and sweetener until smooth. Add egg, vanilla, and salt and stir to combine. Add flour and baking powder and fold until evenly combined.

• 4.  

  Using a small cookie scoop, scoop 1” balls onto prepared baking sheets spaced 2” apart. Press a thumbprint into the center of each ball, 1⁄2” deep. Fill with a scant teaspoon of jam.

• 5.  

  Bake until bottoms of cookies are golden, 13 to 14 minutes.

• 6.  

  Cool on baking sheets before serving.