Cranberry Almond Thumbprint Cookies

Instructions

To make the cranberry jam:

1. In a saucepan, add cranberries and water and turn heat to medium. When cranberries begin popping, add Splenda Sugar Blend. Mash cranberries with the back of a fork against the side of the pan. When mixture has simmered 5 minutes and has thickened slightly, turn off heat. Set aside to cool. Once cranberries have cooled, blend them in a mini food processor to get the mixture smoother and create a jam.

To make the cookies:

1. Preheat oven to 350ºF.  Prepare a baking sheet by covering it with parchment paper or a silicone baking mat.
2. In a bowl, beat Splenda Sugar Blend and butter together until creamy. Add egg yolk and almond extract, beating again.  Add the flour, mixing until the dough comes together. (Dough may be slightly crumbly, but should still come together to form small dough balls).
3. Form dough in to small balls – about 1 ½ tablespoons in size. You should get about 20 dough balls.
4. Place on baking sheet about 3 inches apart. Using your thumb, press a little dent in the center of each cookie. Add about ½ teaspoon or so of cranberry jam to the center of each cookie.
5. Bake for 8 – 10 minutes, just until the outside edges get barely light brown. Remove and let cool.

To make the optional glaze:

1. In a small bowl, add Splenda Granulated Sweetener and a small amount of milk, starting with a half teaspoon, and stir together until sweetener is completely dissolved and a drippy glaze is formed.  Using a spoon, drizzle glaze over each cooled cookie.
2. Enjoy immediately or keep in a sealed container and enjoy within 3 days.