Yields: 16 cookie pops 

1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies

16 flat wooden sticks with round ends

½ cup vanilla creamy ready-to-spread frosting (from 1-lb container)

½ cup chocolate creamy ready-to-spread frosting (from 1-lb container)

Assorted candies (gumdrops, candy corn and licorice), if desired

1. Heat oven to 350°F. Cut cookie dough into 16 (1/2-inch) slices. Roll each slice into ball. On ungreased cookie sheets, arrange balls in circle 3 inches apart and 2 inches from edges. Securely insert wooden stick into each ball with end pointing toward center of cookie sheet.
2. Bake 10 to 14 minutes or until golden brown. Cool 2 minutes; remove from cookie sheets with pancake turner. Cool completely, about 30 minutes.
3. Frost half of cookie pops with vanilla frosting; frost remaining cookie pops with chocolate frosting. Decorate as desired.

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