Be My Valentine Cookies - butter

Method

• Combine all cookie ingredients except flour in bowl.
• Beat at medium speed, scraping bowl often, until creamy.
• Add flour; beat at low speed until well mixed.
• Divide dough in half; wrap each half in plastic food wrap.
• Refrigerate 2 hours or overnight until chilled.
• Heat oven to 375F.
• Roll out dough, one-half at a time (keeping remaining dough refrigerated), on lightly floured surface to 1/4-inch thickness.
• Cut out cookies with 2 1/2-inch heart-shaped cutter.
• Place 1 inch apart onto ungreased cookie sheets.
• Bake 7-10 minutes or until edges are very lightly browned.
• Remove from cookie sheets to cooling rack; cool completely.
• Melt chocolate and shortening in 1-quart saucepan over low heat, stirring occasionally, 4-6 minutes or until melted.
• Dip half of each heart into chocolate.
• Place onto waxed paper-lined cookie sheets; refrigerate until chocolate is firm.
• Store refrigerated.