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Chocolate Thumbprint Cookies
Chocolate Thumbprint Cookies

Chocolate Thumbprint Cookies

1 Hr(s)
What You Need
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1 serving
Original recipe yields 1 serving
1 container (16-ounce) dark chocolate frosting
1/2 stick butter, room temperature
2 1/2 cups graham cracker crumbs
1/2 teaspoon pure almond extract
1 cup very finely ground almonds
48 chocolate kisses, unwrapped
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Let's Make It
1
Beat chocolate frosting and butter in large bowl until well blended. Mix in graham cracker crumbs and almond extract. Place almonds in a pie pan or other shallow bowl. Shape chocolate mixture into 1-inch balls. Roll each ball in very finely ground almonds to coat.
2
Place balls on cookie sheet. Using a finger, make deep indentation in center of each ball. Fill indentations with chocolate kisses.
3
Refrigerate for 30 minutes, or until cold.
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