Caramel Icebox Cookies Food

COCONUT-CARAMEL ICEBOX CAKE STACKS

Steps:

• Preheat the oven to 350 degrees F. Spread the coconut out on a baking sheet and bake until golden and toasted, tossing halfway, 8 to 10 minutes. Let cool completely.
• Put the cream cheese, confectioners' sugar and dulce de leche in a large bowl and beat with an electric mixer on medium-high speed until smooth. Add the heavy cream and continue to beat until stiff peaks form, about 2 minutes. Fold in half of the toasted coconut.
• Lay out 6 cookies on a large flat plate or baking sheet, evenly spaced apart. Put 1 heaping tablespoon of the caramel-coconut cream onto each cookie. Repeat to make 3 more layers of cookies and cream, lightly pressing down between each layer so that the cream just comes to the edge of the cookies. Top each cake with 1 last cookie. Cover the plate loosely with plastic wrap and refrigerate for 12 hours or overnight.
• When ready to serve, carefully transfer the cakes to a rack set over a rimmed baking sheet. Combine the chocolate, coconut oil and salt in a small saucepan. Place over medium-low heat and cook, stirring constantly with a rubber spatula, until melted, about 4 minutes. Transfer to a small bowl and allow to cool just slightly. It is ready to use when the chocolate is no longer warm to the touch but still liquid.
• Pour about 2 tablespoons of the chocolate mixture on top of each icebox cake and let it drip down the sides (reuse any of the excess chocolate coating that drips onto the baking sheet if you need to). Sprinkle the tops of the cakes with the remaining toasted coconut. Freeze the icebox cakes to set the chocolate, about 10 minutes. Transfer each cake to a plate and serve.

ICEBOX COOKIES

Steps:

• In a bowl, cream the butter and brown sugar. Add egg and vanilla; beat well. Combine dry ingredients; add to creamed mixture. Stir in nuts if desire. , On a lightly floured surface, shape the dough into three 10-in. x 1-in. rolls. Tightly wrap each roll in waxed paper. Freeze for at least 12 hours. , Cut into 3/8-in. slices and place on greased baking sheets. Bake at 350° for 6-8 minutes. Remove to a wire rack to cool.

CARAMEL ICEBOX COOKIES

Steps:

• Knead all ingredients together as you would bread.
• Separate into halves.
• Roll each half into a long loaf.
• Let stand in refridgerator over night.
• Slice cookies about 1/4 inch thick.
• Bake at 325 for 7-10 minutes.

CARAMEL LATTE ICEBOX CAKE

Steps:

• Whisk together the espresso powder and 1/4 cup hot water in a medium bowl until the espresso powder completely dissolves. Add 3/4 cup of the dulce de leche and stir until well combined.
• Beat 3 cups of the heavy cream in a large bowl with an electric mixer on medium speed to medium peaks, about 2 minutes. Add the espresso and dulce de leche mixture to the cream and beat to very stiff peaks, about 1 minute more.
• Arrange the chocolate wafer cookies to make a 9 1/2-by-4-inch rectangle directly in the center of a large, flat serving platter (breaking up 1 of the cookies to fill in any gaps). Spread 1/4 cup of the espresso-dulce de leche cream on top of the cookies. Lay 8 ladyfingers flat across this cream layer and then spread a third of the remaining cream mixture on top of the ladyfingers. Repeat this process 2 more times with the remaining ladyfingers and cream mixture. Use an offset spatula to spread the top layer of cream mixture evenly over the top and down the sides to cover the icebox cake completely. Cover with plastic wrap and refrigerate 8 hours and up to overnight.
• Once completely chilled, remove the plastic wrap from the cake. Beat the remaining 1/2 cup heavy cream in a medium bowl with an electric mixer (or by hand) to medium peaks. Spread the whipped cream on top of the cake. Microwave the remaining dulce de leche in a small microwave-safe bowl until it is loose enough to drizzle. Drizzle evenly on top of the cake, then sprinkle with the crushed espresso beans.

CHERRY ICEBOX COOKIES

Steps:

• Beat butter at medium speed of an electric mixer until creamy. Gradually add 1 cup sugar, beating well. Add egg and vanilla, beating well.
• Combine flour, baking powder, and salt; add to butter mixture, beating well. Pat cherries between paper towels to remove excess moisture. Stir cherries and pecans into dough; cover and chill 2 hours.
• Shape dough into two 1 1/2"-diameter, 8"-long rolls. Roll in colored sugar, if desired. Wrap rolls in wax paper and freeze until firm.
• Unwrap frozen dough and slice into 1/4"-thick slices, using a sharp knife. Place on lightly greased cookie sheets.
• Bake at 400° for 8 to 10 minutes or until golden. Let cool 1 minute on cookie sheets. Transfer to wire racks to cool completely.

GINGER ICEBOX COOKIES

Steps:

• Cream sugar, shortening, add eggs.
• Beat well.
• Add molasses and dry ingredients to make a stiff dough.
• Form into 3 or 4 rolls about 2 1/2 inches in diameter.
• Wrap dough in waxed paper and put in icebox to chill for atleast 2 hours.
• Slice dough into 1/8-inch slices or larger, place on greased baking sheet.
• Bake in 375°F oven for 8-10 minutes or until done.
• Remove from pans and cool on wire racks.

COLORED STRIPED ICEBOX COOKIES

Steps:

• Line a 9x5x3-inch loaf pan with wax paper or parchment paper (try to get most wrinkles out); set aside.
• Cream together butter and sugar in a large mixing bowl; beat in egg.
• In a separate bowl, combine flour, baking powder, and salt; gradually beat this into creamed mixture.
• Divide the dough into thirds; each in it's own small bowl.
• Add crushed mints and red food color to 1 third; mix well (may need to use hands to blend color well).
• Add melted chocolate to another third; mix well (may need to use hands).
• Add nonpareils and green food color to last third; mix well (may need to use hands).
• Spread red dough on bottom of lined loaf pan. Spread chocolate dough on top of that. Lastly, spread the green dough on top. Cover with plastic wrap and chill for at least 2 hours (or place in freezer for 1 hour).
• When chilled and firm, remove dough from pan.
• Preheat oven to 375°F.
• Lay the loaf of dough flat on a cutting board (just the way it was in the loaf pan) and use a large knife to cut dough down the middle lengthwise. Now cut each strip into 1/4" - 1/2" slices across (so each is "striped).
• Place slices 1" apart on lightly greased baking sheets. Bake at 375°F for 10-12 minutes or until edges just begin to brown.