In food processor, add 12 cookies (broken into pieces), butter, sugar, and lemon zest. Process until dough forms.
Add cream and process until mixture is smooth.
Add 4 cookies (broken into pieces) to mixture. Pulse for about 1 minute; until well blended but not smooth.
Squeeze dough in hand. Dough should pack together. If not, add another tablespoon of cream. Pulse until well blended, but not smooth.
Divide the dough equally into three bowls.
Add 7 drops of purple food coloring gel into 1st bowl & mix.Add 5 drops of blue food coloring gel into 2nd bowl & mix.Take purple and blue dough and add them to bowl with the non dyed dough.
Melt white candy wafers in microwave at 30-second intervals until melted. Stir between intervals. About 1 to 2 minutes.
Scoop 1 tablespoon of dough & roll into a ball, make sure to scoop dough of each color.
Dip bottom inch lollipop stick into melted candy and insert into the center of the dough ball. Using a cooling rack, prop the cookie pops up.
Repeat using the rest of the dough. Freeze pops for about 30 minutes; until solid.
Melt blue candy wafers in microwave at 30-second intervals until melted. Stir between intervals. About 1 minute.
Melt purple candy wafers in microwave at 30-second intervals until melted. Stir between intervals. About 1 minute.
Reheat white candy in microwave for about 30 seconds.
Drizzle melted purple and blue candy onto the top of the white candy.
Dip cookie pops into candy mixture and twirl to make a swirl effect. Spin to remove excess candy coating.
Sprinkle lightly with silver sanding sugar.
Using cooling rack, prop cookie pops up and refrigerate for about 5 minutes; until set.
Decorate with silver luster dust using a small brush.