I am sure this has been answered somewhere but I couldn't find it. I am wondering what kind of sticks you use and if you put them in before or after the cookies bakes.Also, what do you fill the pots with, I saw something about green foam?
Sorry if this is a silly question, I want to make them but don't know where to start 
I use the Wilton Cookie Sticks, and they come in two lengths (6" and 8"). You can also use the Wilton Sucker Sticks, which are thinner, and come in a variety of lengths. I prefer to cut out the cookies to 1/4" thick, and then lay them down over the cookie stick and press lightly. Some insert the sticks after baking, allowing you to bake lots more cookies at one time (the sticks take up a lot of room). I use the green floral foam, and I buy the package of six of JoAnne's or Michael's for a bout $3.49. This foam is very easily cut and trimmed to fit into the conatiner (I like 5" terra cotta pots, painted with "Patio Paints" to coordinate with the cookies). For ideas, tips and hints, just keep checking this website!
I insert my stick after baking. I can bake way more cookies at once this way. I prefer to use bamboo skewers- you have to search for the thick ones though. I found the thin ones aren't quite as strong. They are also longer and WAYYYYY cheaper than the wilton sticks. About 2.00 for 100 skewers. I also use the green floral foam. I use terra cotta pots as well. I also use tissue paper as a filler. I heard from another post that the best way to do this is to cut it out in squares, about 5inches square and kind of wrap it around the bottom of the cookie stick as you poke it into the foam. This actually keeps your cookies from swiriling around in the bouquet too. Also when you use this method, when you pull out the cookie, the tissue paper stays put so that you dont leave the ugly green floral foam exposed!
Hope this helps.
Some other tips- buy either rolling pin rings or wooden square dowels to ensure that your dough is always the same thickness. I prefer thicker cookies, 1/2 inch, some prefer thinner.
Also, you can make your dough in bulk and freeze it for a few weeks if you wrap it VERY well so that it doesnt taste freezer burned.
I insert my stick after baking. I can bake way more cookies at once this way. I prefer to use bamboo skewers- you have to search for the thick ones though. I found the thin ones aren't quite as strong. They are also longer and WAYYYYY cheaper than the wilton sticks. About 2.00 for 100 skewers. I also use the green floral foam. I use terra cotta pots as well. I also use tissue paper as a filler. I heard from another post that the best way to do this is to cut it out in squares, about 5inches square and kind of wrap it around the bottom of the cookie stick as you poke it into the foam. This actually keeps your cookies from swiriling around in the bouquet too. Also when you use this method, when you pull out the cookie, the tissue paper stays put so that you dont leave the ugly green floral foam exposed!
Hope this helps.
Some other tips- buy either rolling pin rings or wooden square dowels to ensure that your dough is always the same thickness. I prefer thicker cookies, 1/2 inch, some prefer thinner.
Also, you can make your dough in bulk and freeze it for a few weeks if you wrap it VERY well so that it doesnt taste freezer burned.
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