Combine butter sugar cream cheese egg and vanilla in large bowl. Beat with electric mixer at medium speed 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°F. Roll out dough to 1/8 in thickness on lightly floured surface. Cut dough with light floured 2 in heart shaped cutters. Place cutouts 1 in apart on ungreased cookie sheets.

Bake 7 to 10 minutes or until edges are very lightly browned. Remove immediately to wire racks to cool completely

Melt chocolate chips an shortening in small saucepan over very 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 wax paper until chocolate is firm. Store, covered in refrigerator.