Chocolate Thumbprint Cookies

Total Time:
25 min
Prep:
25 min

Yield:
about 48 cookies
Level:
Easy

Ingredients
  • 1 (16-ounce) container 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 (recommended: Hershey's)
Directions

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. Place balls on cookie sheet. Using a finger, make deep indentation in center of each ball. Fill indentations with chocolate kisses. Refrigerate for 30 minutes, or until cold.


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