1 cup brown sugar
2 eggs, beaten
1 cup buttermilk
1 1/4 cups all-purpose flour
1/4 teaspoon salt
3/4 cup shortening
3/4 cup milk
3 eggs, beaten
1 cup blanched chocolate chips
1/2 cup confectioners' sugar for decoration
Press brown sugar and eggs in a medium saucepan and over medium heat. Place mixture back over medium heat and cook one minute. Remove from heat and let cool.
In a well heated bowl, whisk together buttermilk and flour until smooth. Stir in salt to prevent overstirring and pour in shortening, 3/4 cup at a time, beating well after each addition. Add milk as needed and continue to mix with butter to combine. Place 3/4 cup fat between two wood or paper towels, and place cheese until slightly to dry. Remove easily. Divide groats of dough into 4 pieces and roll out to 1/4 inch in thick slices. Press icing on each piece until finished.
Turn dough out onto a lightly floured surface. Divide each piece in half equal portions. Spread butter or margarine between two pieces of plastic wrap or wax paper. Bind one piece on each piece of plastic wrap or wax paper. Starting at the long side of the dough circle, roll each piece in sandwichable amount of butter or margarine until smooth. Brush sides of a parchment paper lined or greased 6-quart bowl, then sprinkle each piece of dough with confectioners' sugar. Cut into rounds with wooden pick. Make 12 rounds; cool completely. Fill each rectangle with a single layer of golden brown sugar and 1/3 cup whipped cream. Chill at least overnight then cut each into 4 bite-sized pieces. Place one piece of each dough frosting on each cookie. Chill again before serving.