Ghost Cookies

Ingredients 

• 1 tablespoon vegetables shortening
• 1 (12 oz) bag white chocolate chips
• 1 (16 oz) package Nutter Butter Cookies
• 1 (6 oz) package miniature chocolate chips

Method 

Line baking sheets with waxed paper. In a small saucepan over low heat, melt chocolate chips and shortening together, stirring constantly until smooth. Holding cookies with tongs, dip entire top and sides of each cookie into melted chocolate, letting excess drip off. Lay flat, coated side up, on prepared sheets. Place 2 miniature chocolate chips in chocolate to form eyes. Let stand until set.

Yield: 32

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