Name: Cranberry Rosemary Thumbprint Cookies
Prep time: 15 min
Cook time: 15 min
Yield: 3
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 -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Cranberry Rosemary Thumbprint Cookies

1. 4 oz. fresh or frozen cranberries (about 3/4 c.) -

2. 1/4 c. Truvia Sweet Complete Granulated All-Purpose Sweetener -

3. 1/3 c. water -

4. Pinch kosher salt -

5. 1/4 tsp. orange zest -

6. 3/4 c. (1 1/2 sticks) butter, melted -

7. 1 tbsp. chopped fresh rosemary -

8. 1/2 c. Truvia Sweet Complete Granulated All-Purpose Sweetener -

9. 1 large egg -

10. 1 tsp. pure vanilla extract -

11. 1/2 tsp. kosher salt -

12. 1 3/4 c. all-purpose flour -

13. 3/4 tsp. baking powder -

How to cook deliciously - 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.