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1
In a large bowl, combine butter, cream cheese, sugar, egg and peppermint or vanilla extract.
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2
Using electric mixer, beat at medium speed, scraping bowl often, until creamy.
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3
Reduce speed to low; add flour.
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4
Continue beating until well mixed.
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5
Divide dough in half; wrap each half in plastic food wrap.
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6
Refrigerate dough for 2 hours or overnight.
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7
Preheat oven to 375 degrees F. Roll out half of the dough (keep the remaining dough refrigerated) to 1?4-inch thickness on a lightly floured surface.
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8
Cut out cookies using a 21?2-inch heart-shaped cookie cutter.
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9
Place cutouts 1 inch apart on ungreased cookie sheets.
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10
Bake for 7 to 10 minutes, or until edges are very lightly browned.
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11
Remove from cookie sheets; cool completely on wire rack.
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12
Line cookie sheets with waxed paper.
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13
Melt chocolate chips and shortening in 1-quart saucepan over low heat, stirring often, until just melted and smooth (4 to 6 minutes).
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14
Dip half of each heart into the chocolate.
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15
Place cookies on lined cookie sheets and refrigerate until chocolate is firm.
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16
Store refrigerated in airtight containers, with waxed paper separating layers of cookies.
