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 (1/4 cup)
Water (1/3 cup)
Kosher Salt (1 pinch)
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.
Preheat the oven to 350 degrees F (180 degrees F) and line two baking sheets with parchment.
To make the cookie dough, in a large bowl, whisk together the
Butter (3/4 cup)
Fresh Rosemary (1 Tbsp)
Truvia® Sweet Complete® Granulated All-Purpose Stevia Leaf Sweetener (1/2 cup)
until smooth. Add the
Large Egg (1)
Pure Vanilla Extract (1 tsp)
Kosher Salt (1/2 tsp)
and stir to combine. Add the
All-Purpose Flour (1 3/4 cups)
Baking Powder (3/4 tsp)
and fold until evenly combined.
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.
Bake until the bottoms of the cookies are golden, 13 to 14 minutes.
Cool on the baking sheets before serving.