Chocolate-Dipped Shortbread Cookies

• 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

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.

unsalted butter, confectioners, vanilla, flour, salt, semisweet chocolate, canola oil

Taken from www.food.com/recipe/chocolate-dipped-shortbread-cookies-342201 (may not work)