INGREDIENTS
3 sticks (1 1/2 cups) butter, softened 
1 cup sugar 
1 large egg 
2 tsp baking powder 
1 tsp each ground ginger and vanilla extract 
1/2 tsp salt 
4 cups all-purpose flour 
30 lollipop sticks 
About 50 assorted colors Life Savers or Jolly Ranchers hard candies, each color crushed separately 

PREPARATION
1.  Beat butter and sugar in a large bowl with mixer on medium speed until pale and fluffy.  On low speed beat in next 5 ingrdients to combine.  Gradually beat in flour until blended.

2.  Divide dough in half; shape each into a 1-in.-thick disk.  Wrap and refrigerate 30 mijnutes, or until firm enough to roll.

3.  Heat oven to 350 degrees F.  Line baking sheets(s) with foil; coat with nonstick spray.  Have ready a 3 1/4 x 2 1/2-in. tulip cookie cutter.

4.  On lightly floured wax paper, with floured rolling pin, roll out 1 disk dough (keep other refrigerated) to 1/4-in. thick.  Cut out tulips.  Place 2 in. apart on lined baking sheets, with tops of tulips along long edges of sheet.  Insert a lollipop stick in bottom of each.  Using a small, pointed knife cut "windows" in tulips. Re-roll and cut scraps twice.  Repeat with remaining dough.

5.  Bake 1 sheet at a time 8 minutes, or until just barely tinged brown at edges.  Using a small spoon, fill cutouts with candy until level with top of dough.  Brush off stray bits.  Bake 4 minutes, or until candy melts.

6.  Cool on sheet on a wire rack 7 to 10 minutes until "glass" cools and hardens.  Transfer to wire rack to cool completely.

INGREDIENTS
Cookies Cutters
1?4 cup all-purpose flour 
1?2 of an 18-oz roll refrigerated sugar-cookie dough 
Royal Icing  
Red and pink paste or gel food color* 
Decorations: tiny heart decors, red and white sprinkles (jimmies), nonpareils 
decorating sugars 

PREPARATION
1. Heat oven to 350°F. You’ll need 2-in. X and O cookie cutters*, baking sheet(s), 3 qt-size ziptop bags and a small paintbrush.

2. Knead flour into cookie dough until completely blended. Roll out with a rolling pin on a lightly floured surface to 1?8 in. thick. Cut out cookies with cutters; reroll and cut scraps. Place about 1 in. apart on ungreased baking sheets.

3. Bake 9 to 11 minutes until just beginning to brown around edges. Cool 5 minutes before transferring to a wire rack to cool completely.

4. To decorate cookies: Divide Royal Icing among 3 bowls. Tint 1 red, 1 pink and leave other white. Working with 1 color at a time, spoon icing into a ziptop bag. Thin icing in bowls with drops of water until spreadable.

5. Snip tip off a corner of the ziptop bag. Pipe outline on cookies. Let outlines dry about 5 minutes. Dip brush into thinned icing; spread to piped border. While wet, sprinkle some cookies with decorations. Pipe lines or dots of an alternate color onto wet icing on other cookies and pull a toothpick through lines or through dots to make hearts. Let dry at least 2 hours.
 

INGREDIENTS
1/4 cup canned vanilla frosting 
Yellow, red and green liquid food color 
2 Tbsp sweetened shredded coconut 
24 vanilla wafer cookies 
12 small round chocolate peppermint candies (Peppermint Patties) 

PREPARATION
1. Put 1 Tbsp frosting in a small bowl; add yellow food color to tint yellow. Spoon into a small ziptop plastic bag and cut a tiny tip off one corner. Repeat with red food color. Stir green food color into coconut until coconut is green. 

2. Place a small dab of vanilla frosting on flat side of 12 cookies. Top each with a peppermint candy “burger,” pressing lightly to adhere. Pipe on yellow and red frosting to resemble mustard and ketchup. Sprinkle with coconut “lettuce,” pressing to adhere. Place a small dab of vanilla frosting on flat side of remaining cookies and press,  frosting side down, gently on coconut.

Planning Tip: Can be made up to 3 days ahead. Store in an airtight container at room temperature.