Cranberry Almond Thumbprint Cookies - Splenda®

Ingredients

• For the cranberry jam:
• 1 cup fresh or frozen cranberries
• ½ cup water
• 3 tablespoons Splenda® Sugar Blend
• For the cookies:
• ⅓ cup Splenda® Sugar Blend
• 1 stick salted butter, softened
• 1 egg yolk
• ½ teaspoon pure almond extract
• 1 cup all-purpose flour
• For the optional glaze:
• 2 tablespoons Splenda® Granulated Sweetener
• A little milk