Add a contact of nostalgia to your baking with these Raspberry-Oat Thumbprints made with Bonne Maman® Raspberry Fruit Unfold. Buttery, delicate, and simply the correct quantity of chewy, these cookies are filled with cozy flavors from brown sugar, honey, and vanilla and then completed with a shiny pop of raspberry goodness in each chew. Whether or not you’re baking forward for company or treating your self to a weekday delight, this simple, freezer-friendly recipe makes about 18 cookies good for sharing—or not!
Raspberry-Oat Thumbprints
Makes about 18 cookies
- ½ cup (113 grams) unsalted butter, softened
- ½ cup (110 grams) firmly packed mild brown sugar
- 2 tablespoons (42 grams) honey
- 1 giant egg (50 grams), room temperature
- 2 teaspoons (8 grams) vanilla extract
- 1½ cups (150 grams) old style 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 Unfold
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Line 2 baking sheets with parchment paper.
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Within the bowl of a stand mixer fitted with the paddle attachment, beat butter, brown sugar, and honey at medium pace till pale and creamy, 3 to 4 minutes, stopping to scrape paddle and backside and sides of bowl. Add egg and vanilla, beating till mixed.
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In a medium bowl, whisk collectively oats, flour, salt, and baking soda. With mixer on low pace, regularly add flour combination to butter combination, beating till simply mixed and stopping to scrape paddle and backside and sides of bowl. Utilizing a 1½-tablespoon spring-loaded scoop, scoop dough onto 1 ready pan; refrigerate for quarter-hour.
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Preheat oven to 350°F (180°C).
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Roll dough scoops into balls. Place dough balls 1½ inches aside on ready pans. Utilizing a frivolously floured thumb, gently press an indentation in middle of every ball. Spoon about 1 teaspoon (7 grams) Bonne Maman® Raspberry Fruit Unfold into every indentation.
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Bake till edges are set and frivolously browned, 10 to 12 minutes. Let cool on pans for 10 minutes. Take away from pans, and let cool fully on a wire rack. Refrigerate in an hermetic container for as much as 3 days.
Professional Tip: Dough will be ready by means of making the indentations in step 5 and frozen in a heavy-duty resealable plastic bag for as much as 3 months. Fill and bake from frozen as directed, including 3 to five minutes to bake time.
