In a mixing bowl, cream butter and sugars. Add eggs, one at a time, beating well
after each addition. Beat in vanilla extract.
Combine the flour, baking powder and salt; gradually add to creamed mixture.
Cover and refrigerate for 2 hours or until easy to handle. With floured hands, shape
a tablespoonful of dough around 42 candies, forming rectangular cookies.
Place 2 inches apart on greased baking sheets.
Bake at 375 degrees F for 10 to
12 minutes or until edges are golden brown.
Remove to wire racks to cool.
In a microwave or saucepan, melt remaining candies; drizzle over cookies.