Chocolate-Topped Maple Acorns

STEP 1

Combine all cookie ingredients except flour and additional sugar in bowl. Beat at medium speed, scraping bowl often, until well mixed. Add flour; beat at low speed until well mixed.

STEP 2

Divide dough into thirds. Shape each third into ball; flatten slightly. Wrap each in plastic food wrap; refrigerate 1 hour.

STEP 3

Heat oven to 350°F.

STEP 4

Working with one-third of dough at a time (keeping remaining dough refrigerated), shape dough into 1-inch balls. Place 2 inches apart onto ungreased cookie sheets. Flatten and shape balls into 2-inch acorns; squeeze bottom ends to form acorn tips. Roll 1/8 teaspoon dough into log shape; attach at top of acorn shape for stem. Repeat with each acorn. Sprinkle with sugar. Bake 9-11 minutes or until lightly browned. Remove to cooling racks; cool completely.

STEP 5

Place large sheet of waxed paper onto counter. Place candy coating in 2-quart saucepan; cook over low heat until melted. Dip tops of cooled cookies into chocolate, place onto waxed paper. Immediately place almonds on chocolate to resemble acorn cap. Let stand about 1 hour until chocolate is set.

STEP 6

Store between sheets of waxed paper in loosely covered containers to prevent sticking.