For cookies:
1 (3 oz.) pkg. cream cheese, softened
3/4 cup sugar
1 egg
1 tsp. peppermint extract
3 cups all-purpose flour
1 cup butter, softened
For glaze:
1 (12 oz.) pkg. (2 cups) semi-sweet real chocolate chips
2 tbsps shortening

Valentine Cookies

1. Combine all cookie ingredients except flour in large mixer bowl. Beat at medium speed, scraping bowl often, until creamy for 3 to 4 minutes.
2. Reduce speed to low; add flour. Continue beating until well mixed for 1 to 2 minutes. Divide dough into 2 equal portions; wrap each portion in plastic food wrap. Refrigerate dough for 2 hours or overnight.
3. Heat oven to 375� F. Roll out dough, 1 portion at a time (keeping remaining dough refrigerated), on lightly floured surface to 1/4-inch thickness. Cut out cookies with 2 1/2-inch heart-shaped cutter.
4. Place 1 inch apart onto cookie sheets. Bake for 7 to 10 minutes or until edges are very lightly browned. Remove from cookie sheets; cool completely.
5. Melt chocolate and shortening in 1-quart saucepan over low heat, stirring occasionally, until melted for 4 to 6 minutes. Dip half of each heart into chocolate. Place on waxed paper-lined cookie sheets; refrigerate until chocolate is firm. Store refrigerated.
   Makes 3 1/2 dozen cookies
   Preparation time: 1 hour (excluding chilling time)