Chocolate Dipped Shortbread Cookies

1 c. salted butter, room temperature

1/2 c. powdered sugar

1 t. vanilla

2 c. plain flour (shortbread doesn't need to rise)

powdered sugar for rolling

1/2 c. chocolate chips*

1 t. oil, optional, to thin the chocolate

non pareils, sprinkles, optional

mini cookie cutters, any shape you have

Cream together the butter and powdered sugar. Add vanilla and mix. Slowly add flour and mix until well combined. Form the dough into a ball, wrap in plastic wrap, and chill for at least 30 minutes. After 30 minutes, preheat oven to 350, line baking sheet with parchment papaer, and set aside. Prep a clean surface with a light dusting of powdered sugar. Remove the plastic wrap from the chilled dough and cut in half. Place one half on prepared area and place the other wrapped half back in the refrigerator. Roll out the dough to 1/4" thick and press out your shapes. Dipping the cookie cutters in powdered sugar before cutting will help them not to stick. Cut out all you can fit and reroll the dough. Cut more shapes. Do the same with the other half roll. Place each cookie on baking sheet and bake for 8-10 minutes until just slightly golden brown. Remove from oven and let cool. In a microwave safe bowl, melt the chocolate using 30 second intervals: heat 30 seconds, stir, heat 30 seconds more, stir, until chocolate is dipping consistency. If chocolate is too thick, add 1 t. oil to thin it. This will make the dipping process easier. Dip each cooled cookie in the chocolate  and place on wire rack over parchment paper (to catch any drips). Sprinkle with nonpareils or sprinkles and let set. May be placed in the refrigerator for a quicker set up time. This recipe makes about 44 mini cookies.

*I like to cut my cookies out right on the baking sheets so they don't get messed up trying to lift and transfer them. 

**may also use white chocolate chips or almond bark/melting squares/candy melts for dipping. Follow directions on package for melting. They set up faster too.