Chocolate Thumbprint Cookies (Sandra Lee) |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 48 |
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Ingredients:
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 (recommended: hershey's) |
Directions:
1. 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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