Zebra Icebox Cookies Recipes

ZEBRA CAKE III

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.

ZEBRA ICEBOX COOKIES

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.

ZEBRA BUTTER COOKIES

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. Combine flour and salt; gradually add to the creamed mixture and mix well., Divide dough in half. Add cocoa to one half and mix well. Roll each half between waxed paper into a 9-in. square. Cut both squares into three 3-in. strips. Cut the strips in half lengthwise to make six 4-1/2x3-in. rectangles., Place one cream-colored rectangle on a large piece of plastic wrap; top with a chocolate rectangle. Repeat layers twice. Wrap in plastic and refrigerate for 2 hours. Unwrap and cut widthwise into eighteen 1/4-in. slices., Cut each slice with a horse-shaped cookie cutter dipped in flour. Place 1 in. apart on ungreased baking sheets. Bake at 375° for 8-10 minutes or until edges are lightly golden. Let stand for 2 minutes before removing to wire racks to cool.

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.

3-INGREDIENT ICE BOX CAKE

Steps:

• Using an electric mixer on medium-low speed, beat 3 cups cream, 3 Tbsp. powdered sugar, and salt in a large bowl until soft peaks form.
• Spread a thin layer of whipped cream on base of springform pan. Top with a single layer of cookies (if using a plate, arrange inside a 9" circumference). Continue layering cream and cookies, ending with a layer of cream, until all cookies are used (you should have 8 layers). Cover loosely with plastic wrap and chill at least 6 hours or up to overnight.
• Using electric mixer on high speed, beat remaining 1 1/2 cups cream and 1 Tbsp. powdered sugar in a large bowl until soft peaks form. If using, fit pastry bag with tip; transfer whipped cream to bag. Pipe cream all over top and sides, or use a spatula to frost top and sides of cake with cream.
• Do Ahead
• Cake can be made 1 day ahead. Cover and chill.