1/2 cup shortening, melted
1/4 cup packed light brown sugar
2 eggs
1 teaspoon vanilla extract
8 white, round cookies
1/2 cup margarine
3/4 cup packed light brown sugar
1 egg
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a saucepan, beat brown sugar and shortening together. In a medium bowl, beat egg with vanilla; stir into the shortening mixture several times, then quickly fold in margarine.
Drop cookies by teaspoonfuls onto cookie sheets. Bake for 8 to 10 minutes in preheated oven, or until light brown. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
In a small saucepan, heat 3/4 cup margarine. Whisk together brown sugar, shortening, brown sugar mixture and margarine, mixed with water, until smooth, beating continually with wooden spoon.
Remove cookie sheets from cookie pans. In a small bowl, or liner, blend mascarpone cheese and eggs with a knife. Spread batter over cookie sheets.
Bake for 8 to 10 minutes in preheated oven, until golden. Remove from oven and brush tops of cookies with egg mixture.
Cool completely on wire rack. Slide arms of cookie sheets between them to prevent building up during baking. Chill until pizza crust is firm enough to turn over, about 30 minutes. Preheat oven to 325 degrees F (165 degrees C).
Aggregate cookie dough into baking jars. Take cookie sheets out of oven and brush top with margarine mixture. Transfer each cookie on cookie sheets to cookie jars. Squeeze dough around edges to keep it from spilling over unstable cookie racks.
Bake for 1 hour in the preheated oven. When cool enough to handle, cool completely. When you are ready to serve you cut dough into 1x2 inch squares and fill each cookies with chocolate mixture. Return cookies to oven, leaving 1/2 inch rim on each side for sealing. Twist cookie halves together to make balls; wrap in aluminum foil while freezing for presentation.