Uncooked Chocolate Thumbprints cookies

1/2 stick butter, room temperature
2 1/2 cups graham cracker crumbs
1/2 teaspoon pure almond extract
1 cup very finely ground almonds
48 chocolate kisses, unwrapped (recommended: Hershey's)

Dark Chocolate Frosting
(can be replace with a store bought 1 (16-ounce) container dark chocolate frosting )
12 cups Powdered Sugar
3.5 cups unsweetened cocoa
27.5 tablespoons Butter
4.5 tablespoons milk -- more if needed
4.5 teaspoons vanilla

  1. Beat chocolate frosting and butter in large bowl until well blended.
  2. Mix in graham cracker crumbs and almond extract. Place almonds in a pie pan or other shallow bowl.
  3. Shape chocolate mixture into 1-inch balls. Roll each ball in very finely ground almonds to coat. Place balls on cookie sheet.
  4. Using a finger, make deep indentation in center of each ball. Fill indentations with chocolate kisses.
  5. Refrigerate for 30 minutes, or until cold.


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