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


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s