Chocolate
Thumbprint Cookies |
| 1 cup very finely ground almonds | |
| 1 (16-ounce) container dark chocolate frosting | |
| 4 tablespoons (1/2 stick) butter, at room temperature | |
| 2 1/2 cups graham cracker crumbs | |
| 1/2 teaspoon pure almond extract | |
| 48 chocolate kiss candies | |
| Pulse
almonds in a food processor until very finely ground, like
coarse sand. Pour ground almonds into a pie pan or other shallow bowl
and set aside.
Beat chocolate frosting and butter in large bowl with a hand mixer until well blended. Stir in graham cracker crumbs and almond extract. Shape chocolate mixture into 1-inch balls. Roll each ball in almonds to coat. Place balls on a cookie sheet. Using your finger, make a deep indentation in the center of each ball. Fill the indentations with chocolate kiss candies. Refrigerate for 30 minutes, or until cold. |
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