1. Heat oven to 350°F. Generously spray 24 nonstick miniature muffin cups with cooking spray. Place 1 cookie dough round in each muffin cup.

2. Bake 15 to 18 minutes or until golden brown. With back of round metal measuring teaspoon, make a 1 1/4-inch wide indentation in each cookie cup. Cool in pan about 30 minutes. Carefully run knife or metal spatula around edges of cookie cups to loosen. Remove to cooling rack. Cool completely, about 30 minutes.

3. Divide frosting among small bowls, and color to desired shades with gel food colors. Fill and decorate cookie cups as desired, using photo as a guide.

4. Store loosely covered at room temperature.

Tip 1: To ensure success with this recipe, use nonstick miniature muffin cups. If using metal miniature muffin cups, grease with shortening and lightly flour before placing cookie dough rounds in muffin cups. Once cookie cups have cooled in pan for 30 minutes, carefully remove cookie cups from pan by twisting gently to loosen.

Tip 2: For extra sparkle and color, roll each cookie dough round in colored decorating sugar or nonpareils before placing in muffin cup.

Tip 3: A quick way to fill cookie cups is to transfer tinted frosting to resealable food-storage plastic bags, and cut tip off one corner of each bag. Pipe frosting into each cookie cup.

Tip 4: There is no one way to decorate these cookie cups. Half the fun is using whatever combination of decorations you have.

Tip 5: Candy eyeballs can usually be found in the baking aisle of the grocery store or at a craft store.