Directions

1. Combine all cookie ingredients except flour in a bowl. 
2. Beat at medium speed, scraping bowl often, until creamy. 
3. Add flour; beat at low speed until well mixed.
4. Divide dough in half; wrap each half in plastic food wrap. 
5. Refrigerate for 2 hours or overnight until chilled. 
6. Heat oven to 375 °F.
7. Roll the dough out, one-half at a time (keeping remaining dough refrigerated), on a lightly floured surface to 1/4-inch thickness. 
8. Cut out the cookies in 2 1/2-inch using a heart-shaped cutter. 
9. Place the cookies on ungreased cookie sheets, 1 inch apart.
10. Bake 7-10 minutes or until edges are very lightly browned. Remove from cookie sheets to cooling rack. Let it cool completely.
11. Melt chocolate and shortening in a 1-quart saucepan over low heat, occasionally stirring for 4-6 minutes or until melted. 
12. Dip half of each heart into chocolate. 
13. Place onto waxed paper-lined cookie sheets—sprinkle with nonpareils, as desired. Refrigerate until chocolate is firm.