Cream together the shortbread ingredients. 

Form the dough into a ball, wrap with plastic wrap and chill for at least 30 minutes.

Roll out the dough to 1/4″ thick and press out your shapes. Bake for 8-10 mins. 

Dip each cooled cookie into the chocolate. 

Then place onto a wire rack over parchment paper so the excess chocolate can dip off. Add spinkles.

Let them set - I popped mine into the fridge to speed up the process!