PREPARATION:
- Preheat oven to 350°F. Grease cookie sheets; set aside. Remove dough from wrapper according to package directions.
- Sprinkle dough with flour to minimize sticking, if necessary. Cut dough in half. Reserve 1 half; refrigerate remaining dough.
- Roll reserved dough to 1/3-inch thickness. Cut out cookies using 3-1/4- or 3-1/2-inch Christmas cookie cutters. Place lollipop sticks on cookies so that tips of sticks are imbedded in cookies. Carefully turn cookies with spatula so sticks are in back; place on prepared cookie sheets. Repeat with remaining dough.
- Bake 7 to 11 minutes or until edges are lightly browned. Cool cookies on sheets 2 minutes. Remove cookies to wire racks; cool completely. Meanwhile, prepare Royal Icing.
- Melt almond bark in medium microwavable bowl according to package directions. Add 1 or more tablespoons shortening if coating is too thick. Hold cookies over bowl; spoon coating over cookies. Scrape excess coating from cookie edges. Decorate with small candies and icing immediately. Place cookies on wire racks set over waxed paper; let stand until set. Store in airtight container at room temperature.