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Instructions |
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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.
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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.
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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.
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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.
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Serving
Suggestions |
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1 cookie (2 points)
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Originally Submitted
11/19/2011
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