Line a baking sheet with parchment paper or wax paper and set it beside your work area. Have the candy eyes, black candies or mini chocolate chips, and optional decorating icing ready before melting the coating.

Melt the white candy melts according to the package directions, usually in the microwave in 20–30-second intervals. Stir thoroughly after every interval until the coating is smooth, and stir in a small amount of vegetable shortening or coconut oil if it seems too thick.

Dip each Nutter Butter cookie into the melted coating, turning it carefully so all sides are covered. Lift the cookie out with a fork or dipping tool, then tap the fork gently on the bowl so excess coating drips back and the base does not develop a thick puddle.

Place the coated cookie on the lined baking sheet. While the coating is still soft, add two candy eyes and one black candy or mini chocolate chip for the nose.

Use black decorating icing to add a small mouth, if desired. Add pink icing or pink sprinkles for tiny inner-ear or cheek details, working quickly before the coating firms.

Allow the cookies to stand at room temperature until firm, or refrigerate them for about 10 minutes. Once set, transfer them to an airtight container and keep them at cool room temperature.