Grandma Carey's Tea Tarts

Beat butter and cream cheese on medium to high speed for 30 seconds or until softened. Add flour and sugar. Beat until well mixed. Form dough into a ball. Roll dough, half at a time, into a 10 x 7 112 inch rectangle on lightly floured surface. Cut into 2 1/2 inch squares. Spoon about 1/2 tsp preserves onto centre of each. Moisten edges of each pastry with water. Fold dough over filling to form triangles. With a fork, crimp edges together to seal. Place on ungreased cookie sheet. Bake at 410 F for 8 to 10 minutes or until lightly browned. Remove immediately from cookie sheet and cool on wire rack. Melt chocolate and shortening together and dip tips of tarts into mixture (use 2 cup measure for dipping). Place on waxed paper until chocolate coating is firm.