Chocolate Thumbprint Cookies


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 almonds; very finely ground
48 chocolate kisses; unwrapped

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.

Source:  Sandra Lee Semi-Homemade Desserts

48 cookies

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