Jack-O'-Lantern Cookie Pops

Line rimless baking sheets with parchment paper or grease; set aside.

In large bowl, beat butter with sugar until fluffy; beat in egg and vanilla. In separate bowl, whisk together flour, baking powder, cinnamon and salt ; stir into butter mixture in 2 additions. Divide in half and flatten into discs; wrap and refrigerate until firm, about 1 hour. (Make-ahead: Refrigerate for up to 24 hours.)

Using 1 tsp (5 mL), scoop 30 pieces of dough from discs; roll into balls. Set aside.

On lightly floured surface, roll out remaining dough to scant 1/4-inch (5 mm) thickness. Using 3-inch (8 cm) pumpkin or jack-o'-lantern cookie cutter, cut out shapes, rerolling scraps.

Place 6 balls, 4 inches (10 cm) apart, on prepared pan. Press into 1/4-inch (5 mm) thick discs. Press lollipop stick onto each disc. Top with cookie cutout, pressing lightly to adhere and sandwich stick.

Bake in top and bottom thirds of 350°F (180°C) oven, switching and rotating pans halfway through, until light golden on bottoms and edges, about 12 minutes. Transfer to racks; let cool completely. (Make-ahead: Store in airtight container for up to 1 week or freeze for up to 1 month.)

To decorate, tint icing with food colouring as desired. Spread heaping 1 tsp (5 mL) over top of cookie; decorate with candies. Let dry.