Chocolate Thumbprint Cookies

1. 1

   Pulse almonds in a food processor until very finely ground, like coarse sand.

2. 2

   Pour ground almonds into a pie pan or other shallow bowl and set aside.

3. 3

   Beat chocolate frosting and butter in large bowl with a hand mixer until well blended.

4. 4

   Stir in graham cracker crumbs and almond extract.

5. 5

   Shape chocolate mixture into 1-inch balls.

6. 6

   Roll each ball in almonds to coat.

7. 7

   Place balls on a cookie sheet.

8. 8

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

9. 9

   Fill the indentations with chocolate kiss candies.

10. 10

    Refrigerate for 30 minutes, or until cold.

* Per serving · 4 servings · Values may vary.

No additional tips available.