Cranberry Rosemary Thumbprint Cookies

1 . Stage

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 . Stage

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

3 . Stage

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 . Stage

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 . Stage

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

6 . Stage

Cool on baking sheets before serving.