Let the cookies cool on the baking sheet for about 2 minutes, then transfer them to a wire rack to cool completely. Makes about 36 cookies. The Shortbreads are great plain or you can frost them with chocolate or icing. Stir in the shortening. Dip one end of each cookie into chocolate.
Place cookies on parchment lined baking sheet and chill in refrigerator to harden chocolate.
Stir until the sugar is melted and smooth. Remove from heat. If the frosting is too thick to spread just add a few drops of water until you get a spreadable consistency. You can spread the frosting by using a small knife or paint brush. You can also put the frosting in a pastry bag with a small round tip and pipe lines or dots on cookies.