1Stir together first 4 ingredients. Drop dough by lightly greased tablespoonfuls onto parchment paper-lined baking sheets. Press an almond into top of each cookie.
2Bake at 350 for 15-17 mins. or until golden. Remove to wire racksto cool.
3Microwave 1/2 cup chocolate morsels in a microwave-safe bowl at HIGH 1 minute and 15 seconds or until melted and smooth, stirring at 30-second intervals at end. Transfer to a 1-qt zip-top plastic freezer bag; cut a tiny hole in corner of bag. Pipe melted chocolate over cooled cookies by gently squeezing bag. (Or you can you use a spoon if you are good at drizzling with it...if you do like to do it that way I usually add a little shortening to my chocolate before putting it into the microwave to make it more liquid like.)
4Note: For easy cleanup, put wax paper under the wire rack to catch the excess chocolate as you drizzle it on the cookies.