Preheat your oven to 400°F. Line your baking sheets with parchment paper and set aside.

In a bowl, whisk together the flour, baking powder, and salt until well combined.

In a stand mixer, beat the softened butter and confectioners' sugar together until light and fluffy. Add the egg and vanilla extract and continue beating until well mixed.

With the mixer running on low, slowly add the flour mixture until the dough pulls away from the sides of the bowl.

Lightly flour your work surface and roll out the dough to about 1/4 inch thick.

Using a shamrock cookie cutter, cut out shapes from the rolled dough and place them onto the prepared baking sheets.

Bake for about 7 to 8 minutes, or until the edges begin to turn golden brown.

Once baked, transfer the cookies to a wire rack to cool completely.

In a double boiler, melt the semisweet chocolate along with the shortening until smooth and glossy.

Dip half of each cooled cookie in the melted chocolate and place it on a wire rack set over a cookie sheet. While the chocolate is still warm, sprinkle green sprinkles on top.