Chocolate dipped cookies...

INGREDIENTS:

8 tbsp butter. (1/2 cup).
1 cup all purpose flour.
1/4 tsp salt.
1/4 cup sugar.
1 tsp vanilla extract.
1 tsp poppy seeds.
For the chocolate dip:
5 oz semi sweet white chocolate.
1 tsp red food color.
1 tbsp shortening.
5 oz chocolate.

METHOD:
Preheat oven to 300 degrees, F.
Combine butter, sugar, salt and mix on low speed until the butter combines with the sugar.  Add the flour, vanilla and poppy seeds, scraping the bowl frequently, until the dough has pulled together.  Do not over mix.  On a lightly floured surface, roll the dough to about 1/4 inch thick.  Using heart shaped cookie cutter, cut out shapes.  Press the scraps together, roll them out and cut out more cookies.  Line the baking sheet with parchment paper.  Arrange the cookies and bake on the preheated oven for 20 to 30 minutes.  Let the cookies cool on a rack before dipping. 
Melt white chocolate, shortening and color in a double boiler, stirring until smooth and warm, don't let it get hot.  Dip half of each cookie in to the chocolate.  Set the dipped cookies on a parchment paper and let it set on room temperature foe about 2 hours. 

"ENJOY COOKING AND EATING"