Cranberry Rosemary Thumbprint Cookies

To make the cranberry jam, in a small pot over medium heat, combine the Fresh Cranberries (1 cup) , Truvia® Sweet Complete® Granulated All-Purpose Stevia Leaf Sweetener (4 Tbsp) , Water (1/3 cup) , Kosher Salt (1 pinch) , and Orange Zest (1/4 tsp) . Bring to a simmer and cook, stirring occasionally, until berries have burst and the 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.

To make the cookie dough, in a large bowl, whisk together the Butter (3/4 cup) , Fresh Rosemary (1 Tbsp) , and Truvia® Sweet Complete® Granulated All-Purpose Stevia Leaf Sweetener (1/2 cup) until smooth. Add the Farmhouse Eggs® Large Brown Egg (1) , Pure Vanilla Extract (1 tsp) , and Kosher Salt (1/2 tsp) and stir to combine. Add the All-Purpose Flour (1 3/4 cups) and Baking Powder (1/2 tsp) and fold until evenly combined.