Chocolate heart shortbread cookies
Start-to-finish: 1 hour
1 cup butter, softened
1/2 cup sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1/4 cup baking cocoa
1 cup vanilla or white chips
2 tablespoons shortening, divided
1/2 cup semisweet chocolate chips
In a small bowl, cream butter and sugar until light and fluffy. Beat in vanilla. Combine the flour and cocoa; gradually add to creamed mixture and mix well.
On a lightly floured surface, roll out dough to 1/4-inch thickness. Cut with a 3-inch, heart-shaped cookie cutter. Place 2 inches apart on ungreased baking sheets.
Bake at 375 F for 8-10 minutes or until firm. Remove to wire racks to cool.
In a microwave, melt vanilla chips and 1 tablespoon shortening at 70 percent power for 1 minute; stir. Microwave an additional 10- to 20-second intervals, stirring until smooth.
Dip both sides of cookies into melted mixture; allow excess to drip off. Place on wax paper; let stand until set.
In a microwave, melt the chocolate chips and remaining shortening; stir until smooth. Drizzle over cookies. Place on wire racks to dry.