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Frightfully Easy Ghost Cookies

1 (12-ounce) bag white chocolate chips

1 tablespoon vegetable shortening
1 (16-ounce) package Nutter Butter Cookies
1 (6-ounce) package miniature chocolate chips

1. In small saucepan, melt chocolate chips and shortening together over low heat, stirring constantly until smooth.
2. Line baking sheets with waxed paper.
3. 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 baking sheets.
4. Place two miniature chocolate chips in chocolate to form eyes. Let stand until set.

Makes 32 cookies.