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1
Combine all cookie ingredients except flour and additional sugar in bowl.
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2
Beat at medium speed, scraping bowl often, until well mixed.
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3
Add flour; beat at low speed until well mixed.
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4
Divide dough into thirds.
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5
Shape each third into ball; flatten slightly.
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6
Wrap each in plastic food wrap; refrigerate 1 hour.
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7
Heat oven to 350F.
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8
Working with one-third of dough at a time (keeping remaining dough refrigerated), shape dough into 1-inch balls.
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9
Place 2 inches apart onto ungreased cookie sheets.
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10
Flatten and shape balls into 2-inch acorns; squeeze bottom ends to form acorn tips.
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11
Roll 1/8 teaspoon dough into log shape; attach at top of acorn shape for stem.
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12
Repeat with each acorn.
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13
Sprinkle with sugar.
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14
Bake 9-11 minutes or until lightly browned.
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15
Remove to cooling racks; cool completely.
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16
Place large sheet of waxed paper onto counter.
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17
Place candy coating in 2-quart saucepan; cook over low heat until melted.
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18
Dip tops of cooled cookies into chocolate, place onto waxed paper.
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19
Immediately place almonds on chocolate to resemble acorn cap.
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20
Let stand about 1 hour until chocolate is set.
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21
Store between sheets of waxed paper in loosely covered containers to prevent sticking.
