Tiny thumbprint cookies that melt in your mouth, flavored with allspice and vanilla and topped with a dollop of white chocolate....delicious!

Yields72 Servings
Cook Time10 mins

 1 cup butter (room temperature)
 2 Natures Yoke egg yolks + 1 whole egg
 2 ½ cups all-purpose flour
 1 tsp allspice
 ½ tsp baking powder
 ½ tsp salt
 ½ cup sugar
 1 ½ tsp pure vanilla extract
 1 ¼ cups white chocolate wafers

1

Preheat oven to 350 F. Line baking sheets with parchment paper.

2

In a small bowl, whisk together flour, allspice, baking powder and salt. Set aside.

3

In a large mixing bowl, beat butter on medium for 30 seconds. Add sugar and beat for 2 minutes. Add egg yolks and egg and beat for 1 minute on low speed. Beat in vanilla.

4

With whisk on low speed, add dry ingredients, beating only until flour is incorporated into a soft dough.

5

Roll teaspoon sized balls of dough and place on prepared baking sheet. With the handle of a wooden spoon (or your thumb), make indentation in the center of each cookie.

6

Bake for 9 minutes. Remove from oven and allow cookies to cool on baking sheet while you melt the chocolate wafers.

7

Place chocolate wafers in a microwave-safe bowl. Heat for 30 seconds, stir and then heat a little longer if needed, stirring until melted. Fill indentations in cookies with chocolate.

8

Refrigerate cookies for 15 minutes or until chocolate is set. Store at room temperature.

Ingredients

 1 cup butter (room temperature)
 2 Natures Yoke egg yolks + 1 whole egg
 2 ½ cups all-purpose flour
 1 tsp allspice
 ½ tsp baking powder
 ½ tsp salt
 ½ cup sugar
 1 ½ tsp pure vanilla extract
 1 ¼ cups white chocolate wafers

Directions

1

Preheat oven to 350 F. Line baking sheets with parchment paper.

2

In a small bowl, whisk together flour, allspice, baking powder and salt. Set aside.

3

In a large mixing bowl, beat butter on medium for 30 seconds. Add sugar and beat for 2 minutes. Add egg yolks and egg and beat for 1 minute on low speed. Beat in vanilla.

4

With whisk on low speed, add dry ingredients, beating only until flour is incorporated into a soft dough.

5

Roll teaspoon sized balls of dough and place on prepared baking sheet. With the handle of a wooden spoon (or your thumb), make indentation in the center of each cookie.

6

Bake for 9 minutes. Remove from oven and allow cookies to cool on baking sheet while you melt the chocolate wafers.

7

Place chocolate wafers in a microwave-safe bowl. Heat for 30 seconds, stir and then heat a little longer if needed, stirring until melted. Fill indentations in cookies with chocolate.

8

Refrigerate cookies for 15 minutes or until chocolate is set. Store at room temperature.

Vanilla-Allspice Thumbprint Cookies