Heat oven to 350degreesF. Work with half of cookie dough at a time; refrigerate remaining dough until needed.
Cut dough into 12 equal pieces. Roll each piece into ball; flatten each until 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. Repeat with remaining dough
Bake 10 to 13 minutes or until edges are light golden brown. Cool 5 minutes; remove from cookie sheets. Cool completely, about 15 minutes. Do not pick up cookie pops using sticks until completely cooled.
extract into frosting until well blended. 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.