Sprinkles, red ribbon-shaped fruit flavored snack, peppermint candy
For COOKIES, preheat oven to 375°. Beat Country Crock® Buttery Sticks, granulated sugar, light brown sugar, eggs and vanilla in large bowl with electric mixer until creamy. Beat in flour, baking powder, salt and baking soda just until blended.
Drop dough by rounded tablespoonfuls on ungreased baking sheets 3-inches apart.
Bake 9 to 10 minutes until edges are lightly golden. Cool 1 minute on wire rack; remove from sheets and cool completely.
For GLAZE/DECORATIONS, stir confectioners sugar and water in medium bowl until smooth. Drizzle cookies with glaze and top with sprinkles.
To make wreath, arrange 16 cookies in circular pattern, overlapping slightly, to form a wreath shape. Shape fruit flavored snack into decorative bow and place on wreath. Secure a peppermint candy in center of bow with additional glaze. Serve remaining cookies on a platter or, if desired, make additional cookie wreaths.