Each cookie pop serves 1.
Prepare your favorite sugar cookie recipe or use refrigerated cookie dough. Roll out dough; cut cookies using different sized blossom cutters. Bake at 375°F for 9-11 minutes or until edges are light brown. Cool on pan 2 minutes. Remove from pan and cool completely on wire rack.
Chill Dimensions® Cupcake Pan. Melt 2½ bags candy following package instructions; pour half into the bottom half of cupcake pan. Tilt pan and use pastry brush to brush candy up onto sides of pan. Refrigerate until set. Repeat with additional melted candy until you have built up a shell at least 3/16 in. thick. Refrigerate until firm; unmold.
Thoroughly wash and dry lemon or rose leaves, if using. Melt an equal amount of white and green melts together; brush candy onto the backs of the lemon or rose leaves, or on the front of the foil leaves. Make 15 to 18 candy leaves. Place in flower formers; refrigerate until set.
Attach cookie treat sticks to backs of cooled cookies with melted candy. Place cookies on cooling grid over a cookie sheet. Cover with melted candy; let set until firm. Pipe contrasting dots, outlines and flower centers on blossoms; let set. Gently peel candy off leaves. Use dry brush to brush Pearl Dust onto candy and cookies, as desired.
Wrap craft block with foil; attach block inside candy basket with melted candy. Insert blossom cookies, trimming sticks if needed to varied heights; attach leaves around basket edge with melted candy.