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Vanilla-Allspice Thumbprints Recipe

   
 

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     Vanilla-Allspice Thumbprints

Category   Desserts - Breads
Sub Category   None
Servings   36

Ingredients
1 1/4 c all-purpose flour
1/2 tsp ground allspice
1/4 tsp baking powder
1/4 tsp salt
1/2 c unsalted butter (room temp.)
1/4 c sugar
1 egg yolk (room temp.)
3/4 tsp pure vanilla extract
1/2 c white chocolate or semisweet chocolate pieces
 

Instructions
Line two baking sheets with parchment; set aside. Preheat oven to 350F. In a small bowl whisk together flour, the 1/2 tsp allspice, baking powder, and salt. Set aside.
In a large mixing bowl beat butter with electric mixer on medium speed for 30 seconds. Add the sugar and beat for 2 minutes or until well blended. Reduce mixer speed to low. Add the egg yolk and beat for 1 minute. Beat in vanilla. With mixer at lowest speed, steadily beat in flour mixture, beating only a few seconds after flour is incorporated in the soft dough. Make sure all dry ingredients are well incorporated.
Using rounded teaspoonfuls of dough, shape dough in balls between palms of hands. Place balls about 2 inches apart on prepared baking sheets. With the handle end of a wooden spoon or thumb, make indentations in the center of each ball. Bake for 9 to 10 minutes or until cookies are dry and firm to the touch. Let cookies stand on baking sheets on wire racks while preparing filling.
Place chocolate pieces in a small microwave-safe bowl. Microcook on 100 percent power for 45 to 60 seconds, stirring until melted. Use a small spoon to fill each indentation with chocolate. Refrigerate cookies for 15 minutes to set chocolate. Serve cookies at room temperature.
Serving Suggestions
1 cookie (2 points)


Originally Submitted
11/19/2011





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