3 hrs 40 min
1 (12-ounce) package (2 cups) real semi-sweet chocolate chips
2 tablespoons shortening
Combine all cookie ingredients except flour in large bowl. Beat at medium speed, scraping bowl often, until creamy.
Add flour; beat at low speed until well mixed. Divide dough in half; wrap each half in plastic food wrap. Refrigerate 2 hours or overnight until chilled.
Heat oven to 375°F. Roll out dough, one-half at a time (keeping remaining dough refrigerated), on lightly floured surface to 1/4-inch thickness.
Cut out cookies with 2 1/2-inch heart-shaped cutter. Place 1 inch apart onto ungreased cookie sheets. Bake 7-10 minutes or until edges are very lightly browned. Remove from cookie sheets to wire cooling rack; cool completely.
Melt chocolate and shortening in 1-quart saucepan over low heat, stirring occasionally, 4-6 minutes or until melted.
Dip half of each heart into chocolate. Place onto waxed paper-lined cookie sheets; refrigerate until chocolate is firm.