Zebra Icebox Cookies Recipes

Steps:

• Melt the chocolate in the top of a double boiler over barely simmering water; set aside to cool slightly.
• In a small bowl, whisk together the flour, salt, and baking powder; set aside.
• In a medium bowl, cream the butter and sugar together.
• Mix in the egg and vanilla. On low speed, slowly add the flour mixture to the butter mixture and combine well.
• Place one half of the dough on a sheet of waxed paper.
• Stir the cooled melted chocolate into the remaining half of the dough.
• Put the chocolate dough onto the waxed paper alongside the vanilla dough and press the two together to form a ball.
• Knead just long enough to achieve a marbleized effect.
• Shape the dough into a 1 by 12-inch log.
• Wrap tightly in waxed paper or plastic wrap and twist the ends closed.
• Chill for 2 to 3 hours or until firm.
• Preheat the oven to 375°F
• Lightly grease the baking sheets.
• Cut the chilled dough into 1/4-inch-thick slices and place 1 inch apart on the prepared baking sheets.
• Bake for about 8 to 9 minutes, or until the cookies are set but not browned.
• Let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.

Steps:

• Beat cream in a large glass or metal mixing bowl with an electric mixer. Gradually add confectioners' sugar and vanilla extract, continuing to beat until the cream holds stiff peaks. Lift your beater or whisk straight up: the whipped cream should form a sharp peak that holds its shape.
• Spread a generous teaspoon of whipped cream on each cookie. Press cookies together to make 3-inch stacks.
• Spread a 1-inch wide line of whipped cream down center of a serving platter. Assemble cookie stacks into a log on platter following the line of whipped cream.
• Frost cookie log with remaining whipped cream and sprinkle with grated chocolate.
• Cover tightly and refrigerate overnight.
• To serve, slice diagonally to create striped pieces.

Steps:

• 1. Combine whipped cream and vanilla in a glass bowl. Beat with mixer until stiff peaks form.
• 2. Spread just a tsp. of whipped cream onto each wafer. Stack wafers together. Then stand on edge on serving platter to make log.
• 3. Frost with remaining whipped cream. Refrigerate at least 4 hours or overnight.
• 4. Cut dessert diagonally into 14 slices. Store leftover cake (...if any =) ) in refrigerator.
• 5. Decorate with mini chocolate chips, chocolate shavings, nuts, toasted coconut or (my favorite) just serve as is!

Steps:

• Heat oven to 350°F Divide cookie dough into 12 equal pieces. With floured fingers, wrap 1 piece of dough around each peanut butter cup, shaping into ball. On un greased cookie sheet, place 6 dough balls, arranging evenly apart. Refrigerate remaining 6 balls until ready to bake.
• Bake 11 to 14 minutes or until golden brown. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes. Bake remaining balls of dough.
• In small saucepan, melt chocolate chips and shortening over low heat, stirring constantly. Drizzle melted chocolate in crisscross pattern over cooled cookies. Let stand until glaze is set before storing.