Photo: Chocolate Thumbprint Cookies Recipe
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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By acadora2003_9397895
Broomfield, CO
on December 14, 2008
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Following other reviews, I used peanut butter instead of butter and then accidentally pressed an almond in the middle instead of a chocolate kiss- I was reading too many cookie recipes at the same time! The mistake was a surprising hit, adding additional crunchiness without too much sweetness as you might get if you followed the recipe and used a chocolate kiss. Also, was more popular than the recipes that I spent 3 times the amount of time! Will definitely use again.
By robyndiez_11264898
murfreesboro, TN
on October 29, 2008
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Recipe was great! Loved it!
By mikeandbeth3_10...
N. Tonawanda, NY
on July 12, 2008
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I made this recipe with my daughter and her friend. After reading all the reviews we decided to substitute peanut butter for the butter. We also added a little extra almond extract. The cookies were a big hit in the neighborhood, and they were not at all greasy with the peanut butter.
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