Transfer to paper towels and cool. Ganache:Bring cream and butter to simmer in heavy small saucepan. Add chocolate and stir until smooth. Mix in extract. Refrigerate just until firm enough to spread, stirring occaisionally, about 30 minutes. Line 2 cookie sheets with foil or parchment paper. Using a small spatula spread 1 teaspooon of ganache over flat side of cookie. Arrange ganache side up on cookie sheets. Refrigerate until firm. Coating: Melt chocolate and shortning together over double boiler until smooth. Remove from water. Grasping cookie by the edges, dip bottom of cookie into chocolate, place on cookie sheet chocolate side down. Repeat with remaining cookies. Chill until chocolate sets. ----