Preheat oven to 375°. Mix Country Crock® Spread, granulated sugar, light brown sugar, egg, egg yolk and vanilla in large bowl until well mixed. Stir in flour, baking powder, salt and baking soda until blended.(Dough will be soft and creamy.) Stir in peanut butter until blended.
Divide dough into two bowls. Add 1 drop of blue food color to the first bowl and add 2 drops of red to the second bowl. Mix each until well blended.
Cover dough with plastic wrap and place in the freezer for about 20 minutes.
While the dough is chilling, cut the chocolate peanut butter candy in two pieces. Slice them horizontally so you can use the top and the bottoms for the paws.
Remove cookie dough from the freezer and roll into one inch balls. Roll each ball into the sanding sugar.
Place on ungreased baking sheets 3-inches apart.
Bake 10 to 12 minutes until edges are lightly golden. Immediately place one of the chocolate peanut butter candies and four almond slivers on each cookie.
Cool 1 minute on wire rack; remove from sheets and cool completely.