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

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

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.

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

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.

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

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.

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