If nuts are okay, and they like chocolate, these would be good
I saw them on Food Network a few years ago.
Chocolate Sparkle Cookies
1/2 lb Bittersweet or semisweet chocolate
3 Tablespoons butter, room temperature
1/3 c Sugar, plus more for rolling
3/4 c Ground almonds
Powdered sugar, for garnish
1. Melt the chocolate in the top of a double boiler set over, but not touching, simmering water. Remove from the heat. Cut the butter into a few pieces and mix into the chocolate until melted.
2. Beat the eggs with an electric mixer, gradually adding the sugar until ribbons form, 5 to 10 minutes. Fold in the chocolate-butter mixture. Gently add the ground almonds. cover and refrigerate overnight.
3. Heat the oven to 325 degrees. Line a baking sheet with parchment paper.
4. Use a cookie scoop to form the dough into 1-inch balls. Roll the balls in granulated sugar, place on the baking sheet about 2 inches apart and immediately place in the oven.
5. Bake until the center of the cookies is no longer wet, 9 to 12 minutes. When slightly cool, lightly dust the cookies with powdered sugar.
The trick to these soft, truffle-like cookies is in the beating--beat the eggs and sugar until ribbons form, meaning that when the beaters are lifted, the batter falls back onto itself in ribbons. This could take up to 10 minutes of beating. You can grind raw almonds in a food processor or blender. These are best with chocolate that is 70% cocoa.
Makes about 36 cookies.