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.

Beat 2 egg whites in medium bowl with electric mixer until peaks just begin to hold their shape. Add 2 cups sugar and lemon juice; beat for 1 minute. If consistency is too thin for piping, gradually add more sugar until desired result is achieved; if it is too thick, add another egg white. Divide icing among several small bowls and tint to desired colors. Keep bowls tightly covered until ready to use.