Be-My-Valentine Cookies

In a large bowl, combine butter, cream cheese, sugar, egg and peppermint or vanilla extract. Using electric mixer, beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add flour. Continue beating until well mixed. Divide dough in half; wrap each half in plastic food wrap. Refrigerate dough for 2 hours or overnight.

Preheat oven to 375ºF. Roll out half of the dough (keep the remaining dough refrigerated) to 1?4-inch thickness on a lightly floured surface. Cut out cookies using a 21?2-inch heart-shaped cookie cutter. Place cutouts 1 inch apart on ungreased cookie sheets. Bake for 7 to 10 minutes, or until edges are very lightly browned. Remove from cookie sheets; cool completely on wire rack.

Line cookie sheets with waxed paper. Melt chocolate chips and shortening in 1-quart saucepan over low heat, stirring often, until just melted and smooth (4 to 6 minutes). Dip half of each heart into the chocolate. Place cookies on lined cookie sheets and refrigerate until chocolate is firm. Store refrigerated in airtight containers, with waxed paper separating layers of cookies.