Mask Cookie Pops

Ingredients

• 0.8 cup butter softened
• 1 cup granulated sugar 
• 7 oz almond paste crumbled
• 2  eggs 
• 1 teaspoon vanilla 
• 3 cups flour all-purpose
• 1 teaspoon double-acting baking powder 
• 1 teaspoon baking soda 
• 1 Dash salt 
• 35  celery stalks with round ends)
• 28 oz chocolate icing black yellow (, brown, orange and )
• 0.3 cup sparkling wine 
• 0.3 cup sprinkles 

Equipment

• bowl
• baking sheet
• baking paper
• oven
• plastic wrap
• hand mixer
• cookie cutter

Directions

1. In large bowl, beat butter, granulated sugar and almond paste with electric mixer on medium speed until creamy. Beat in eggs, one at a time. Beat in vanilla. On low speed, beat in flour, baking powder, baking soda and salt until blended. Divide dough in half; shape each half into a ball and flatten slightly. Wrap in plastic wrap; refrigerate at least 1 hour.
2. Heat oven to 350°F. Line cookie sheets with cooking parchment paper. On lightly floured surface, roll 1 portion of dough to 1/4-inch thickness.
3. Cut with 4x1-inch mask-shaped cookie cutter. On cookie sheets, place cutouts 1 inch apart; insert craft stick in bottom of each cutout. Repeat with remaining dough.
4. Bake 10 to 12 minutes or until golden. While warm, reshape or cut out eyes again, if necessary.
5. Remove from cookie sheets to cooling racks; cool completely.
6. Decorate cookies as desired with cookie icing, sparkling sugar and candy sprinkles.
7. Let stand until set.