Chocolate heart shortbread cookies

Ingredients

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

Preparation

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.