In the bowl of a double boiler over low/med heat melt candy
melts and 1 teaspoon shortening.

When they are completely melted, add additional shortening
to get a nice liquid texture. If the melts are too thick they won’t coat the
cookies and marshmallow smoothly.

Once you have achieved the desired consistency, it’s time to
dip the cookies

Using a chocolate dipping tool or your fingers, press the
top of the cookie into the melted chocolate until the sides are covered. Remove
& place uncovered side down on a cooling rack, wax paper, or parchment
paper.

Repeat with remaining cookies until they are all covered.

Next place a marshmallow on a toothpick, skewer or chocolate
dipping tool. Dip in chocolate or use a spoon to spread chocolate over the
surface to cover the marshmallow.

Place it in the center of a cookie and remove the toothpick.
If the toothpick leaves a hole in the chocolate use a spoon to smooth out the
surface of the top.

Repeat with remaining marshmallows.

Allow the cookies and marshmallows to cool completely until
chocolate is set.

Now take a pinch of black fondant, about the size of a black
olive.

Roll it into a worm like shape about 3-4 inches long.

Gently press it to flatten.

Wrap it around the base of the marshmallow to form the belt
of the hat, use a sharp knife to cut off an excess.

Gently press a gold cake sequins into the fondant to create
a buckle. Make a tiny ball of fondant and press into the center of the sequins.
If you have trouble getting the fondant and sequins to stick together wet them
with a small drop of water.

Repeat until all the hats are finished.

Serve immediately or keep in an airtight container.