Add a touch of nostalgia to your baking with these Raspberry-Oat Thumbprints made with Bonne Maman Raspberry Fruit Spread.Buttery, soft, and just the right amount of chewy, these cookies are packed with cozy flavors from brown sugar, honey, and vanilla and then finished with a bright pop of raspberry goodness in every bite.Whether you’re baking ahead for guests or treating yourself to a weekday delight, this easy, freezer-friendly recipe makes about 18 cookies perfect for sharing—or not! Raspberry-Oat Thumbprints Print Recipe Pin Recipe Makes about 18 cookies Ingredients  ½ cup (113 grams) unsalted butter, softened½ cup (110 grams) firmly packed light brown sugar2 tablespoons (42 grams) honey1 large egg (50 grams), room temperature2 teaspoons (8 grams) vanilla extract1½ cups (150 grams) old-fashioned oats1¼ cups (156 grams) all-purpose flour½ teaspoon (1.5 grams) kosher salt¼ teaspoon (1.25 grams) baking soda½ cup (160 grams) Bonne Maman Raspberry Fruit Spread InstructionsLine 2 baking sheets with parchment paper.In the bowl of a stand mixer fitted with the paddle attachment, beat butter, brown sugar, and honey at medium speed until pale and creamy, 3 to 4 minutes, stopping to scrape paddle and bottom and sides of bowl.

Add egg and vanilla, beating until combined.In a medium bowl, whisk together oats, flour, salt, and ba

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