These are classic black and white cookies, with a little ratio adjustment to turn the chocolate into a kippah.
Preheat oven to 350 degrees Fahrenheit. Prepare two baking sheets with Gefen Parchment Paper.
In the bowl of an electric mixer, beat the margarine and sugar until light and fluffy. Add the eggs, one at a time, and vanilla until incorporated. Add flour and salt and mix well.
Using a quarter-cup measure (for large cookies) or your hands, drop dough onto prepared baking sheets. For even cookies, I recommend rolling the dough into a round ball and flattening slightly with the greased bottom of a measuring cup.
Bake for 12-15 minutes, until edges are just beginning to turn golden. Remove from oven and let cool completely.
Combine confectioners’ sugar, water, and vanilla. You may need to add a bit more sugar or water to achieve a spreadable but not runny consistency.
Spread frosting over most of the cookie, leaving a small portion at the top for the kippah. There will be frosting left over. Let frosting set.
Add the cocoa to the remaining frosting and mix well. You may need to add a couple drops of water at this point to compensate for the added cocoa.
Spread chocolate frosting over kippah area.
Add candy buttons for eyes, and pink fondant or royal icing for the mouth.