Dreidel Pops Recipe By Tasty

MARSHMALLOW DREIDELS

Steps:

• Cut the uncoated part of the biscuit sticks off and discard. Insert the cut-end of the biscuit sticks into the marshmallows, making sure the sticks go almost to the top of the marshmallows. Arrange the marshmallows on to a baking sheet lined with parchment.
• Put the white candy melts in a small microwave-safe bowl. Microwave for 15 second intervals, stirring, until completely melted, about 1 minute. Spread a small amount on the flat bottom of a kiss-shaped chocolate candy and attach to the top of a marshmallow. Hold for 10 seconds to help adhere. Repeat with the remaining marshmallows and kiss-shaped chocolate candies. Reserve the remaining melted white candy melts for later.
• Cover the marshmallows loosely with plastic wrap and freeze for 1 hour. After 1 hour, put the blue candy melts into a second small microwave-safe bowl. Microwave for 15 second intervals, stirring, until completely melted, about 1 minute.
• Remove the marshmallows from the freezer. Working over a large baking sheet (this will make clean up easier) use the biscuit stick as a handle and carefully dip a marshmallow into the blue candy melt mixture until completely coated, lightly shaking away any excess coating. Sprinkle the outside with a generous amount of sanding sugar. Place the coated marshmallow back onto the baking sheet and repeat with the remaining marshmallows. Refrigerate for at least 30 minutes so that the coating completely sets.
• Once the marshmallows are completely set, re-melt the white candy melts in the microwave then spoon into a small resealable plastic bag. Cut a very small opening in the corner of the bag and pipe Hebrew letters onto 1 to 3 sides of each dreidel. Refrigerate for until the lettering sets, about 15 minutes.

MARSHMALLOW DREIDELS

Steps:

• Push the pretzel sticks into the tops of the marshmallows.
• Melt the white candy melts in a microwave-safe bowl in the microwave at 30-second intervals. Use some to "glue" a chocolate kiss onto the other end of each marshmallow.
• Arrange the marshmallow sticks on a parchment-lined baking sheet. Freeze 15 minutes.
• Remelt the white candy melts, then dip the dreidels to fully cover. Return to the baking sheet and freeze until set, 10 minutes. Pipe Hebrew letters using melted blue candy melts.

SLICE-AND-BAKE DREIDEL COOKIES

Steps:

• Whisk together the flour, baking powder and salt in a medium bowl and set aside.
• Combine the butter and sugar in a stand mixer fitted with the paddle attachment and mix on medium-high speed until light and fluffy, 3 to 5 minutes. Reduce the speed to low and mix in the egg and vanilla and almond extracts until just incorporated. Gradually add the flour mixture and mix until just combined.
• Remove two-thirds of the dough, wrap in plastic wrap and refrigerate. Add the food coloring to the dough in the mixer and mix on low speed until no streaks remain. Wrap in plastic wrap and flatten into a disc about 1/2 inch thick; freeze for 20 minutes.
• Barely roll out the blue dough on a lightly floured surface just until even. Dip a 1 3/4-inch dreidel cookie cutter in flour and stamp out as many cookies as possible, rerolling the scraps, until no blue dough remains (if the dough gets too soft, return it to the freezer). Brush the tops of the dreidels with water and stack them on top of each other, pressing lightly to adhere and lining them up perfectly. Make 3 or 4 stacks so that they don't fall over. Transfer the stacks to a plate and freeze for 10 minutes.
• Remove the stacks from the freezer and lay them on their sides. Brush the adjoining ends of each stack with water and press them together, creating one long dreidel-shaped stack for the center of the cookies.
• Roll one-quarter of the uncolored dough into a log the length of the dreidel stack, with a 1-inch diameter, then cut it in half lengthwise. Brush each half with water and press into the space on either side along the dreidel handle. Roll out a skinnier log of uncolored dough the length of the dreidel stack, brush with water and place it along the top of the dreidel handle, pressing to connect it to the first two strips of uncolored dough. Freeze until all the pieces stick together and the dough is very firm, about 5 minutes.
• Remove the stack from the freezer and press the remaining uncolored dough around the sides, rolling the log a bit to round out the shape, brushing with water if needed to adhere. Return to the freezer for 5 minutes.
• Pour the sprinkles into a shallow bowl or plate long enough to hold the log of dough.
• Remove the dough from the freezer, brush with water, then roll in the sprinkles, pressing to adhere if necessary. Freeze for 30 minutes.
• Preheat the oven to 350 degrees F and line 2 baking sheets with silicone baking mats or parchment.
• Transfer the frozen dough log to a cutting board and use a sharp knife to slice it 1/4 inch thick. Place the cookies 2 inches apart on the prepared baking sheets and bake, rotating halfway through, until just starting to brown on the bottom, 10 to 12 minutes. Let cool for 10 minutes on the baking sheets then transfer to a wire rack to cool completely.
• Microwave the white chocolate in a small microwave-safe bowl at 70% power, stirring every 10 seconds, until melted, about 30 seconds total. Transfer to a piping bag and cut off the very tip to pipe a thin line of white chocolate.
• Pipe one of the following letters from the Hebrew alphabet on the dreidels: נ‎ (nun), ג‎ (gimel), ה‎ (hei) and ש‎ (shin). Let sit at room temperature until the chocolate sets, 20 to 30 minutes.

DREIDEL POPS RECIPE BY TASTY

Steps:

• Spear each marshmallow with a pretzel stick.
• On a hot skillet, melt the bottoms of the chocolate kisses for a few seconds. Stick the melted part to the marshmallow top. Let them set for a few minutes until hard.
• Melt the white chocolate in the microwave for 1 minute, stirring every 20 seconds until the chocolate is smooth. Add the blue food coloring and mix thoroughly.
• With a spoon, smear the chocolate thickly over the marshmallow sides. Smooth the sides down with the back of the spoon; wiping away excess.
• Set each on wax paper to set.
• With a icing tube, or piping bag, decorate them with the Hebrew letters נ ,ג ,ה ,ש.
• Enjoy!