Preheat your oven to 325 degrees F and line two rimmed baking sheets with parchment paper.

In a mixing bowl, cream the room-temperature butter and brown sugar together using an electric mixer until light and fluffy, about 3 to 5 minutes.

Gradually add in 2 cups of all-purpose flour, mixing until combined but not overmixing. Use additional flour as needed on a floured surface to knead until the dough holds together.

Roll the dough out to about 1/2 inch thickness and cut out rectangles measuring about 3 by 1 inch.

Place the cut-out cookies on the prepared baking sheets, leaving space between each. Bake for about 20 minutes, or until lightly golden.

Remove the cookies from the oven and let them cool on a wire rack.

In a microwave-safe bowl, combine the semisweet chocolate chips and vegetable shortening. Heat in short increments of 20-30 seconds, stirring until smooth.

Dip each cooled cookie halfway into the chocolate mixture and allow excess to drip off before placing them on wax paper.

Sprinkle sprinkles on top before the chocolate sets if desired. Let the chocolate cool and harden completely.