Place the almond bark in a microwave-safe bowl. Heat in 30-second bursts, stirring after each, until completely melted and smooth.

Line a baking sheet or large cutting board with parchment paper to keep the cookies from sticking.

Working one cookie at a time, dip one end of each Nutter Butter into the melted almond bark to form Santa’s hat. Then dip the opposite end just a little deeper to create his beard. Let any extra coating drip back into the bowl.

While the coating is still wet, sprinkle red sanding sugar over the hat section. Set the cookie on the parchment.

Add a white chocolate chip to the tip of the hat for the pom-pom. Using a toothpick, dab a small amount of the melted almond bark as “glue” to attach a red candy nose and two mini chocolate chip eyes.

Continue decorating the remaining cookies in the same way.

Let the cookies sit at room temperature for about an hour, or until the almond bark hardens completely.