Ingredients:
 

1 roll (30 oz) Pillsbury® refrigerated peppermint cookies
48 craft sticks (flat wooden sticks with round ends)
2 containers (12 oz each) fluffy white whipped ready-to-spread frosting
2 tablespoons edible glitter or colored sugar

Directions:

 1. Heat oven to 350°F. Shape dough into 48 (1 1/2-inch) balls; flatten each 1/2 inch thick. Place each flattened ball on one end of 1 wooden stick, covering 1 inch of stick. Place stick side down 3 inches apart on ungreased large cookie sheets, overlapping sticks as needed.

 2. Bake 10 to 14 minutes or until edges are light golden brown. Cool completely. Do not pick up cookie pops using sticks until completely cooled.

3. Frost cookies. Sprinkle with edible glitter. Let stand until frosting is set, about 1 hour. Store between sheets of waxed paper in tightly covered container.