Goalpost Cookies - cooking recipe

Ingredients

1 roll refrigerated sugar cookie dough (16.5 ounces)
2 cups white chocolate (candy melts)
1 tablespoon coconut oil
1 cup rainbow nonpareils
1 (4 1/4 ounce) package green decorating icing
10 white taffy candies (i.e. Airheads)
12 white lollipop sticks (8 inches each)
12 almonds

Preparation

Preheat oven to 350F degrees and line 2 baking sheets with parchment paper.
Roll out the cookie dough to about 1/2 inch thickness between two sheets of parchment paper, then freeze for 15 minutes.
Punch out 12 rounds with a 2 1/2 inch cutter and transfer to prepared baking sheets. Insert lollipop stick into the bottom of each cookie and bake 10-13 minutes or until golden brown. Let cookies cool completely on baking sheet.
Meanwhile, cut the white taffy into strips to create the shape of a goalpost that will fit on the cookies.
Add white candy melts and coconut oil to a small bowl and microwave until melted and smooth, about 60 seconds.
Holding the base of the cookie (not the stick), dip the top half of the cookies into the candy melts. Spread with a small offset spatula if needed. Place the dipped cookies onto a parchment-lined baking sheet and immediately cover with rainbow nonpareils. Be sure to work with one cookie at a time. Let dry.
Transfer the remaining candy melts to a small piping bag. Pipe a small strip of threading onto the almonds so it looks like a football. Let dry.
Attach a small grass #233 tip to the tube of green icing. Pipe grass onto the bottom half of the cookies.
Pipe a little of the white candy melts onto the back of the white taffy strips, then stick them onto the cookies so they create a goalpost.
Finally, pipe a little of the white candy melts onto the back of the almonds and stick them in between the goalposts. Let dry before serving.