Best Caramel Icebox Cookies Recipes

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.

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.

GRAMMY'S ICE BOX COOKIES

Steps:

• In a bowl, whisk the flour, baking soda, and cinnamon together until evenly blended; set aside. Beat the margarine, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Add the eggs one at a time, allowing each egg to blend into the margarine mixture before adding the next. Mix in the flour mixture until just incorporated. Fold in the chopped nuts; mixing just enough to evenly combine.
• Scrape the dough onto a sheet of waxed paper, and form into a log. Roll tightly in the waxed paper, and refrigerate until firm, about 4 hours.
• Preheat an oven to 350 degrees F (175 degrees C). Spray baking sheets with cooking spray.
• Unwrap the dough, and cut into 1/4-inch slices. Place the cookies onto baking sheets, spaced 1-inch apart. Bake in the preheated oven until the edges are golden, 8 to 10 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.