Chocolate Thumbprint Cookies

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Prep Time
Total Time

48 cookies

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Make It

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


Recipe courtesy Sandra Lee Semi-Homemade Desserts, Miramax Books, 2003

Ratings & Reviews

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  • bev45 | Fri, Dec 19 2003 9:27 PM

    very easy to make and they came out great. I would definately make these again.