Chocolate-Stuffed Dreidel Cookies

Directions

• Cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. In another bowl, whisk together flour, baking powder and salt; gradually beat into creamed mixture. Divide dough in half; shape each into a disk. Cover and refrigerate until firm enough to roll, at least 1 hour.
• Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/8-in. thickness. Cut with a floured 4-in. dreidel cutter. Place half the cutouts 1 in. apart on ungreased baking sheets; top with candy bar pieces. Top with remaining cutouts, pinching edges to seal.
• Bake until bottoms are light brown, 10-12 minutes. Remove from pans to wire racks; cool completely.
• Tint 2/3 cup frosting light blue. Spread remaining white frosting over cookies. Pipe 1 Hebrew letter on each cookie.