Chocolate Dipped Shortbread Hearts

INGREDIENTS

DIRECTIONS

You will alsoneed a 2 inch heart cookie cutter.
In the bowl of an electric mixer with the paddle attachment, cream butter, sugar, and vanilla until combined.
On slow speed, beat in flour and salt until combined.
Wrap dough in plastic wrap; chill until firm about 2 hours.
On a lightly floured surface, roll out the dough until 1/8 of an inch thick.
If you like thicker cookies you can make them thicker but you will get less cookies.
Cut out hearts with a 2 inch heart cookie cutter.
The recipe states not to reroll scrapes so make sure you get as many cookies as you can when you roll the dough.
I have rerolled the leftover scrapes once but would not do it more than once or the dough will become tough.
Transfer cookies to an ungreased baking sheet and chill for 30 minutes.
Heat oven to 300 with the rack in the center.
Bake until just beginning to brown around the edges, about 18 minutes.
Cook only one sheet of cookies at a time.
In the top of a double boiler or in a heat proof bowl set over simmering water, melt chocolate, stirring occasionally.
Stir in oil or shortening.
(I use shortening) Dip half of each cookie into chocolate mixture.
Place cookies on a cookie tray covered with wax paper or parchment paper and place in refridgerator for ten minutes or until chocolate is firm.