Easter Egg Cookie Cups

Heat oven to 350°F. Place paper baking cup in each of 12 regular-size muffin cups. Place 2 cookie rounds in each cup, pressing in bottom and up side to form shell.

Bake 20 to 24 minutes or until golden brown (dough will puff). Dip end of wooden spoon handle in sugar; carefully press into bottom of each cup to reshape. Cool 5 minutes; remove from pan to cooling rack. Cool completely, about 15 minutes.

Meanwhile, in medium bowl, knead remaining package of cookies and the flour until blended. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.) On lightly floured surface, roll dough to 1/8-inch thickness. Cut with 1 1/2- to 2-inch egg-shaped cookie cutter. On ungreased cookie sheet, place cutouts 1 inch apart. Bake 10 to 12 minutes or until edges are golden. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.

Frost cookies with icing; decorate with sprinkles and confetti. Let stand 5 minutes. Pipe designs onto cookies with icing. Let stand until set (C).

In medium bowl, mix cheesecake filling and whipped topping until blended. Divide mixture evenly among cookie cups (D). With star tip, pipe green icing over filling to look like grass (E). Top each cookie cup with an egg cookie. Serve remaining cookies on the side.