Line a cookie sheet with wax paper.

Using the microwave, melt the chocolate wafers. Heat for 30 seconds, stir, and repeat until melted.

Dip the bottom half of each Nutter Butter cookies into the melted white chocolate.

Remove the cookie from the melted chocolate by using a fork.

Lay the white chocolate covered cookie on the wax paper to dry.

In the meantime, make the royal icing by putting the egg whites, sugar, cream of tartar and vanilla in a large mixing bowl. Mix well by beating on medium speed for 6 minutes. Note: If the icing has the appearance of soup or is yellow in color add more powdered sugar, 1 cup.

Put the icing in a bowl.

Take out 2 TBSP of icing and add some drops of black gel food coloring. Stir well to mix well.

Begin to scoop all of the black icing and put it into a piping bag with #2 tip.

Spoon out another 3 TBSP of icing, keeping this icing white.

Spoon the white icing into another piping bag with a #2 tip.

Add red gel food coloring to the remaining icing stirring to mix well. Spoon the red icing into a third piping bag with a #2 tip.

With the red icing outline the top of the Nutter Butter for the Santa hat then fill it in with the remaining red icing. Allow to dry for about 30 seconds. Then add a red dot as shown in the picture for the mouth.

Using the white icing add a snowball to the top of the Santa Hat and a brim across the lower part of the hat.

Add a white icing mustache just below the the red dot mouth. Give it 30 seconds before adding the black eyes.

Using the black icing and make two black dots for the eyes before the white brim on the Santa hat.

Allow the chocolate and icing to completely dry before serving.