Chocolate-Dipped Shortbread Cookies

A great recipe for the Holiday Season coming up -

• Ready In: 18 mins
• Yields: 36 cookies

Ingredients

• 1  cup unsalted butter
• 3⁄4 cup confectioners' sugar, sifted
• 1  teaspoon vanilla
• 2  cups flour, plus more for work surface
• 1⁄2 teaspoon salt
• 3  ounces  .  semisweet chocolate or 3  ounces bittersweet chocolate, finely chopped
• 1  teaspoon canola oil or 1  teaspoon  pure vegetable shortening

Directions

1. In an electric mixer fitted with a paddle attachment, cream butter, sugar and vanilla until combined. On slow speed, beat in flour and salt until combined. Wrap dough in plastic wrap; chill until very firm, at least 2 hours or overnight.
2. On a lightly floured surface, roll out the dough until 1/8 inch thick. Cut out hearts,or the cutter of your choice, with a 2-inch cutter. Transfer cookies to an ungreased baking sheet. Chill for 30 minutes.
3. Heat oven to 300F with rack in center. Press the tines of a fork into each cookie to make designs. Bake until just beginning to brown around the edges, about 19 minutes. Cookies will keep in an airtight container for about 5 days.
4. Melt the chocolate in a heat-proof bowl, on the top of a double boiler, over 1-inch of simmering water, stirring occasionally. Stir in the oil. Dip half or one-third of each cookie into the chocolate mixture. Transfer cookies to a cooling rack to dry, or place them on parchment paper in the freezer for 10 minutes.
5. Serve.