Cherry Shortbread Hearts Recipe

In a large bowl, combine flour and sugar; cut in butter until crumbly. Stir in the cherries, water and extract until dough forms a ball. On a lightly floured surface, roll dough to 1/4-in. thickness. Cut with a floured 2-1/2-in. heart-shaped cookie cutter. Place 1 in. apart on ungreased baking sheets. Bake at 325° for 20-25 minutes or until edges are lightly browned. Remove to wire racks to cool. In a microwave, melt chocolate chips and shortening; stir until smooth. Dip half of each cookie into chocolate; allow excess to drip off. Place on waxed paper until set. Yield: about 1-1/2 dozen.