Tear a piece of wax paper off that will fit the back of the rimmed baking sheet.
Place the wax paper on top of the football pattern so that it is in one of the corners. You don't want to begin right smack dab in the middle of the paper because then it would be awkward.. Unless, of course you want to, then have at it.
In a medium microwavable safe bowl, pour the semi-sweet chocolate chips. Place in the microwave and melt for one minute. Stir, and if necessary, microwave for another 10-15 seconds, stirring again. When chocolate is completely smooth, add the 1 1/2 tablespoons of shortening. Stir until all pieces are completely melted and mixed throughout.
Pour the chocolate into a sandwich bag with one corner folded over. Seal the bag and cut a small opening in the folded corner of the bag.
Gently pipe the chocolate over the outline of the football and move into the middle until it is completely solid, being sure to fill in any gaps or holes.
Move the wax paper over the post-it to pipe another football.
Gently slide the wax paper with all of the footballs onto the upside down baking sheet. Place in refrigerator for about 10 minutes to set.
Meanwhile, melt the 1/4 cup of white chocolate chips in a microwavable bowl for 30 seconds. Remove from microwave and stir. Microwave for an additional 10 - 15 seconds if necessary. Stir. At this point, they should melt when stirred.
Add the 1 teaspoon of shortening and stir until completely melted.
Place the melted white chocolate into the piping bag fitted with the Wilton #1 piping tip.
Gently remove the footballs from the wax paper and turn over so that the flat side is face-up.
Pipe the laces onto the football.
Refrigerate the footballs until needed as they will become soft.
Adding the shortening to each chocolate will help prevent it from seizing, allowing for easy piping.