Ingredients
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
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
Preparation
Step 1Make 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.Step 2Preheat oven to 350º and line two baking sheets with parchment.Step 3Make 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.Step 4Using 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.Step 5Bake until bottoms of cookies are golden, 13 to 14 minutes.Step 6Cool on baking sheets before serving.
