---------- Recipe via Meal-Master (tm) v8.05
       Title: Chocolate Shortbread Cookies
  Categories: Cookies
       Yield: 1 servings
       4 oz Semisweet chocolate
            Finely chopped
     3/4 c  Unsalted butter; room temp
       1 ts Vanilla extract
   1 1/2 c  All-purpose flour
     1/2 c  Powdered sugar
       1 tb Cocoa powder
     1/8 ts Salt
            Chocolate for dipping:
       4 oz White chocolate; finely
     1/2 c  Heavy cream
       4 oz Semisweet chocolate
            Finely chopped
        Cookies: In double boiler, melt semisweet chocolate over hot, not
   simmering, water. Set aside to cool to lukewarm. Cream butter in mixing
   bowl. Beat in melted chocolate, vanilla, flour, sugar, cocoa and salt to
   form a dough. Wrap dough in plastic wrap. Chill 30 minutes or until firm.
        Preheat oven to 350 degrees. Roll dough into 1 inch balls, then roll
   each ball into a thick log. Place on ungreased cookie sheet. Press dough to
   1/4 inch thickness with tines of a fork. Keep cookies oval in shape. Bake
   8-10 minutes or just until set. Take care not to overbake. Cool on wire
        Dipping chocolates: In small bowl set over a saucepan of hot water,
   melt white chocolate with 1/4 cup cream. Stir until smooth. Leave bowl over
   water so chocolate stays smooth and melted. In another bowl, melt semisweet
   chocolate with remaining 1/4 cup cream over another pan of hot water. Stir
   until smooth. Keep chocolate warm. Dip one end of each cookie in white
   chocolate and other end in semisweet chocolate. Place on cooling racks to
   let chocolate set. Repeat with all cookies.