Flowerpot Cupcakes

Heat oven to 350°F. Line cookie sheet with cooking parchment paper. Remove 8 squares of cookie dough from package; refrigerate remaining dough until needed. Sprinkle 2 tablespoons of the flour onto work surface. On floured surface, roll dough to 1/8-inch thickness. (DO NOT EAT RAW COOKIE DOUGH AFTER ROLLING OUT ON FLOURED SURFACE.) Cut 24 cookies using 1 1/2-inch flower-shaped cookie cutter. On cookie sheet, place cutouts about 2 inches apart. Insert toothpick into each cookie no more than halfway. Bake 8 to 10 minutes or until light golden brown.

Remove remaining dough from package; mix orange and brown food color into dough. Mix until color is evenly blended. Sprinkle remaining 2 tablespoons flour on work surface. On floured surface, roll orange dough to 1/8-inch thickness. Cut 24 cookies using 2 1/4 -inch round cutter. Grease 24 mini muffin cups with shortening. Press dough rounds in bottoms and up sides of mini muffin cups; refrigerate 15 minutes.

In medium bowl, beat cake mix, 3 tablespoons of the water, the oil and egg with whisk until blended. Fill dough-lined muffin cups halfway with batter. Bake 18 to 22 minutes or until toothpick inserted into cake comes out clean. Cool completely. Remove from pans. Frost cupcakes with frosting. Sprinkle with cookie crumbs.

In small bowl, mix powdered sugar and remaining 1 tablespoon water until smooth. Divide glaze into separate bowls; tint with food colors. Spread on flower cookies; let stand 15 minutes. Dot center of flower cookies with desired color. Insert flower cookies into cupcakes. Flatten each gumdrop; cut each into 4 leaf shapes. Place 2 leaves at base of each flower.