Chocolate Thumbprint Cookies

• 1 cup very finely ground almonds
• 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
• 48 chocolate kiss candies (recommended: Hershey's)

1. Pulse almonds in a food processor until very finely ground, like coarse sand.
2. Pour ground almonds into a pie pan or other shallow bowl and set aside.
3. Beat chocolate frosting and butter in large bowl with a hand mixer until well blended.
4. Stir in graham cracker crumbs and almond extract.
5. Shape chocolate mixture into 1-inch balls.
6. Roll each ball in almonds to coat.
7. Place balls on a cookie sheet.
8. Using your finger, make a deep indentation in the center of each ball.
9. Fill the indentations with chocolate kiss candies.
10. Refrigerate for 30 minutes, or until cold.

ground almonds, chocolate frosting, butter, graham cracker crumbs, almond, chocolate

Taken from www.foodnetwork.com/recipes/sandra-lee/chocolate-thumbprint-cookies-recipe2.html (may not work)