Raspberry-Oat Thumbprints - Bake with Care

      Infuse your baking with a hint of nostalgia by making these Raspberry-Oat Thumbprints using Bonne Maman® Raspberry Fruit Spread. These cookies are buttery, soft, and just the right amount of chewy, bursting with cozy flavors like brown sugar, honey, and vanilla, topped off with a vibrant raspberry sweetness in each bite. Whether you're preparing for guests or indulging in a weekday treat, this simple, freezer-friendly recipe yields about 18 cookies—ideal for sharing, or keeping all to yourself!

      **Yields about 18 cookies**

      - ½ cup (113 grams) unsalted butter, softened

      - ½ cup (110 grams) firmly packed light brown sugar

      - 2 tablespoons (42 grams) honey

      - 1 large egg (50 grams), at room temperature

      - 2 teaspoons (8 grams) vanilla extract

      - 1½ cups (150 grams) old-fashioned oats

      - 1¼ cups (156 grams) all-purpose flour

      - ½ teaspoon (1.5 grams) kosher salt

      - ¼ teaspoon (1.25 grams) baking soda

      - ½ cup (160 grams) Bonne Maman® Raspberry Fruit Spread

      Begin by lining 2 baking sheets with parchment paper. In the bowl of a stand mixer equipped with the paddle attachment, beat the butter, brown sugar, and honey at medium speed until the mixture is light and creamy, roughly 3 to 4 minutes, taking breaks to scrape down the paddle and the sides and bottom of the bowl. Add in the egg and vanilla, beating until thoroughly combined. In a separate medium bowl, whisk together the oats, flour, salt, and baking soda. With the mixer on low speed, gradually incorporate the flour mixture into the butter mixture, mixing until just combined and pausing to scrape the paddle and bowl as needed. Using a 1½-tablespoon spring-loaded scoop, portion the dough onto one of the prepared pans and refrigerate for 15 minutes.

      Preheat your oven to 350°F (180°C). Roll the scooped dough into balls and arrange them 1½ inches apart on the prepared pans. With a lightly floured thumb, gently press down in the center of each ball to form an indentation. Spoon approximately 1 teaspoon (7 grams) of Bonne Maman® Raspberry Fruit Spread into each indentation.

      Bake for 10 to 12 minutes or until the edges are set and lightly golden. Allow the cookies to cool on the pans for 10 minutes before transferring them to a wire rack to cool completely. Store in an airtight container in the refrigerator for up to 3 days.

      **Pro Tip:** You can prepare the dough up to the indentation step and freeze it in a heavy-duty resealable plastic bag for up to 3 months. When ready to bake, fill and bake from frozen following the directions, adding an additional 3 to 5 minutes to the bake time.

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