Use wax paper to line a cookie sheets or other flat baking pan that will fit into your refrigerator.

Place the melting chocolate in a bowl large enough that the chocolate fills it up to 1 inch below the rim. Melt the chocolate wafers in the microwave at 50% power for one minute. Stir. If not completely melted, return to the microwave and heat for 15 second intervals, stirring between intervals, until melted.

Place a cookie into the melted chocolate. Using two forks, press the cookie into the chocolate, then turn it over to coat the underside.

Using a fork, lift the coated cookie over the bowl. Gently tap the wrist of the hand holding the fork to make excess coating drip back into the bowl. Place the cookie onto the prepared cookie sheet.

After coating 12 cookies, place the cookie sheet into the refrigerator for 10-15 minutes to set the chocolate. Setting in the refrigerator, not at room temperature, will produce slight surface shine.

Place ½ cup of white melting chocolate a small bowl. Melt at 50% power in the microwave for 30 seconds. Stir. If not completely melted, return to the microwave at 50% power for 10 second intervals, stirring between intervals until melted. Add 10 drops of oil based green candy coloring. Stir until the white chocolate is evenly colored. Spoon the melted chocolate into a plastic sandwich/snack bag. Cut a very tiny piece off a bottom corner of each bag and pipe the colored chocolate in a spiral pattern to Important: Add decorating sugar immediately after creating each swirl. The chocolate hardens quickly.

When all of the coating and decoration has hardened, wrap the cookies individually in plastic wrap. Store in an airtight container at room temperature for up to 2 weeks.