Press cookie dough into cookie shot molds. Bake on a sheet tray for 20 to 25 minutes. Remove and cool completely.
Add espresso powder to a small bowl with warm water. Stir until powder is dissolved.
In a large bowl, add mascarpone, whipped cream, sugar and espresso. Mix with a hand mixer until smooth and combined. Add cream to a piping bag. Pipe cream into cooled cookie molds and garnish with shaved chocolate and wafers.