Cookies And Cream Stuffed Santa Bellies

• 1 cup unsalted butter, softened
• 1 cup sugar
• 2 large eggs, room temperature
• 1 tablespoon vanilla extract
• 3-1/2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 6 to 7 Hershey's Cookies 'n' Creme candy bars (1.55 ounces each), broken into 3-section pieces
• 2-1/2 cups vanilla frosting
• Red, black and yellow paste food coloring

1. Cream butter and sugar until light and fluffy. 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. Wrap and refrigerate until firm enough to roll, at least 1 hour.
2. Preheat oven to 350u0b0. On a lightly floured surface, roll each portion of dough to 1/8-in. thickness. Cut with a floured 3-in. round cutter.
3. Place half of the circles 1 in. apart on ungreased
4. ; top with candy bar pieces. Top with remaining circles, pinching edges to seal.
5. Bake until bottoms are light brown, 10-12 minutes. Remove from pans to wire racks; cool completely.
6. Tint 1-2/3 cups frosting red; spread over cookies. Tint 2/3 cup frosting black; pipe belts and buttons over top. Tint remaining frosting yellow; pipe buckles on belts.

unsalted butter, sugar, eggs, vanilla, flour, baking powder, salt, vanilla frosting, red

Taken from www.tasteofhome.com/recipes/cookies-and-cream-stuffed-santa-bellies/ (may not work)