Chocolate Raspberry Shortbread Cookies

With the mixer on medium speed, mix butter and sugar until fluffy. Add salt, vanilla and flour and mix on low, just until the dough comes together. Remove from the bowl and form into 2 logs on waxed paper. Refrigerate until chilled (at least 1 hour).

Remove from the refrigerator and slice about 1/8” thick. Bake on ungreased cookie sheets at 300 degrees for 20 -25 minutes. (Take them out before they brown, they will firm up when cooling). When cool, melt chocolate and Crisco in the microwave. Stir until smooth. Make a sandwich with 2 cookies, with a thin layer of jelly in between. Dip each sandwich into the chocolate halfway down (top only) and then dip in sprinkles, if desired. Let cool on waxed paper. Store in tins.