• First, melt the vanilla and chocolate candy coating according to manufacturer's instruction and set aside.
• Line the cookie sheet with parchment and set aside.

For Santa cookies

• First, dip one end of Pepperidge Farm® Milano® cookies with white candy coating
• And using spoon give some rough structure to resemble the Santa’s beard. Set aside in the refrigerator for 15 minutes.
• Then coat the other end of cookies in white candy coating leaving about 2-inch space in the center. Sprinkle the red sugar on the head and in one corner attach a marshmallow to resemble Santa’s hat.
• Then in the center place two chocolate chips for eyes and a red M&M for the nose. Once again keep it in the refrigerator to let the candy coating set completely.

For Reindeer Cookies

• Coat Pepperidge Farm® Milano® cookies with the chocolate candy coating and set aside in the refrigerator for 15 minutes.
• Add pretzel as antlers and red candy as the nose, gently pressing into the wet chocolate to adhere.
• Press eyeball candies for eyes. Repeat steps with remaining cookies. Refrigerate until set, about 10 minutes.

For Holly Jolly Cookies

• Use a spoon to spoon melted white chocolate candy coating onto the Pirouettes cookies.
• Leave about 1 ½-2 inches of the cookie stick with no chocolate so that you can handle the cookie sticks.
• Then place the holiday sprinkles on the candy coated sides. You serve it on a cookie platter or cover with pretzel bag and give it as the gift.

For Gingerbread Cookies

• Make royal icing and divide it into 3 parts with more white icing on one part. The other two part color with blue and red food color and set aside.
• Then using a piping bag fitted with Wilton tip. No3 pipe hand, legs, eyes using white icing and then add red and blue color for button or design in Gingerbread men, Gingerbread women and Gingerbread kids.

For Eggnog Cheesecake Dip

• Make eggnog cheesecake dip by mixing all the ingredients into a smooth consistency.