Cashew Torte Cookies

Step 1: In a large bowl beat shortening and butter with an electric mixer on medium to high speed for 30 seconds.

Step 2: Add granulated sugar, the 1/4 cup brown sugar, the baking soda, baking powder, and salt. Beat until combined, scraping sides of bowl occasionally.

Step 3: Beat in eggs and vanilla until combined.

Step 4: Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour and the ground cashews.

Step 5: Divide the dough into four equal portions. Shape each portion into a 6-inch roll. Wrap rolls in plastic wrap or waxed paper. Chill for 4 to 24 hours or until dough is firm enough to slice.

Step 6: Preheat oven to 375°F.

Step 7: Cut rolls into 1/4-inch slices. Place slices 1 inch apart on ungreased cookie sheets. Press cashew halves into the tops of one-third of the cookies.

Step 8: Bake about 8 minutes or until edges are firm and slightly golden.

Step 9: Transfer cookies to wire racks; cool.

Step 10: Meanwhile, for filling, in a medium bowl stir together mascarpone cheese, apple butter, the 2 tablespoons brown sugar, and mace until smooth.

Step 11: For each torte, spread about 1 teaspoon filling on the bottom side of a plain cookie. Top with another plain cookie, bottom side down. Spread about 1 teaspoon filling on second cookie.

Step 12: Top with a nut-topped cookie, bottom side down.

Step 13: Let tortes stand about 30 minutes before serving to soften.