Heat oven to 350°F. In large bowl, break up cookie dough. Stir or knead in flour and almond extract. Knead dough with hands until well mixed. With lightly floured hands, shape dough into 1 1/2-inch balls. Roll balls in nonpareils to coat completely. Arrange in circle on ungreased cookie sheets, 3 inches apart and 2 inches from edge. Securely insert wooden stick into each ball with end pointing toward center of cookie sheet. Bake 15 to 16 minutes or until golden brown. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, about 15 minutes.