Combine sugar, butter, cream cheese, egg and vanilla in large bowl.
Beat at medium speed of electric mixer, scraping bowl often, until light
and fluffy. Add flour; beat until well mixed. Divide dough in half;
wrap each half in waxed paper. Refrigerate 2 hours or until firm.
Preheat oven to 375°. Roll out dough to 1 1/4 inch thickness on
lightly floured surface. Cut out with lightly floured heart shaped cookie
cutters. Place 1 inch apart on ungreased cookie sheets. Bake 7 to 10
minutes or until edges are very lightly browned. Remove immediately
to wire racks to cook completely.
Melt chocolate chips and shortening in small saucepan over low heat
4 to 6 minutes or until melted. Dip half of each heart into melted chocolate.
Refrigerate on cookie sheets or trays lined with waxed paper until chocolate
is firm. Store, covered, in refrigerator. Yield 3 1/2 dozen
