Mini Shortbread

In the bowl of your electric mixer (or with a hand mixer on a regular bowl), beat the butter until smooth and creamy. Add sugar and vanilla. With your mixer on slow speed, pour flour into the bowl until it mixes well.

Wrap the dough in plastic wrap and chill the dough for at least 2 hours or overnight.

On a lightly floured surface roll out the dough into 1/4 inch thick layer. Cut into hearts or other shapes using a lightly floured cookie cutter.

Place parchment paper on baking sheet and transfer cookies to the baking sheet. Chill cookies for at least 20 minutes. (This will help the dough to become firm and helps maintain the shape of cookies while baking).

Heat the oven to 325 degree F . Bake for 15-20 minutes or until cookies turn light brown.

Place chopped chocolate in a heat proof bowl set over simmering water. Melt the chocolate and then remove from heat. Dip half or one third of each cookie in chocolate mixture (as you desire).

Transfer cookies to cooling rack to dry or place on a parchment lined baking sheet. Place the baking sheets in the refrigerator for about 10 minutes, or until the chocolate has hardened.

Enjoy with cup of tea or hot chocolate or milk.