Chocolate Thumbprint Cookies

Nothing could be easier than these Chocolate Thumbprint Cookies. Store bought chocolate frosting given body with butter and graham cracker crumbs, rolled in ground almonds and topped with a kiss.

Chocolate Thumbprint Cookies Recipe

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
1 cup very finely ground almonds
48 Hershey's chocolate kiss candies

Place the frosting and the butter in a mixer bowl. Beat with a hand mixer until the two are well blended. Add the almond extract and the graham cracker crumbs and mix in thoroughly. Refrigerate while you process the almonds.

Pulse the almonds in a food processor until they are very finely ground. The texture should be like coarse sand. Pour the ground almonds into a container that will be suitable for rolling the chocolate balls. A pie pan or any shallow bowl will do.

Retrieve the chocolate mixture and roll into golf ball sized balls. About 1 inch.

Roll each ball in the almond crumbs until they are well coated and place on a cookie sheet.

Make a deep indentation with your thumb in each ball. Place a Hershey's kiss in each depression. If you like you can just push the kiss into the balls without making the indentations first.

Keep refrigerated until serving time or at least 30 minute. If you happen to have any leftover Chocolate Thumbprint Cookies they should be kept refrigerated.