Chocolate Thumbprint Cookies

1. 1

   Beat chocolate frosting and butter in large bowl until well blended.

2. 2

   Mix in graham cracker crumbs and almond extract.

3. 3

   Place almonds in a pie pan or other shallow bowl.

4. 4

   Shape chocolate mixture into 1-inch balls.

5. 5

   Roll each ball in very finely ground almonds to coat.

6. 6

   Place balls on cookie sheet.

7. 7

   Using a finger, make deep indentation in center of each ball.

8. 8

   Fill indentations with chocolate kisses.

9. 9

   Refrigerate for 30 minutes, or until cold.

* Per serving · 4 servings · Values may vary.

No additional tips available.