Lollipop Flower Pots

Makes 3 dozen cookies

1	package (18 ounces) refrigerated sugar cookie dough
36	caramels
1	cup chocolate cookie crumbs
	Green gummy fruit slices or candy spearmint leaves
36	small lollipops

Preheat oven to 350°F. Lightly grease 36 mini (1-3/4-inch) muffin pan cups. Shape dough into 36 balls; press onto bottoms and up sides of prepared muffin cups. Place 1 caramel in center of each muffin cup.
Bake 10 to 11 minutes or until edges are lightly browned. Cool cookies in pan on wire racks. Remove to wire racks; cool completely.
Sprinkle heaping 1 teaspoon cookie crumbs into center of each cookie. Flatten gummy fruit slices slightly; press into leaf shapes. Push each lollipop stick through 1 or 2 leaves as desired. Push 1 lollipop with leaves into each cookie cup.

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