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1
Preheat oven to 350F degrees and line 2 baking sheets with parchment paper.
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2
Roll out the cookie dough to about 1/2 inch thickness between two sheets of parchment paper, then freeze for 15 minutes.
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3
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.
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4
Meanwhile, cut the white taffy into strips to create the shape of a goalpost that will fit on the cookies.
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5
Add white candy melts and coconut oil to a small bowl and microwave until melted and smooth, about 60 seconds.
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6
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.
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7
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.
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8
Attach a small grass #233 tip to the tube of green icing. Pipe grass onto the bottom half of the cookies.
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9
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.
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10
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.
