Cinnamon-Shortbread Icebox Cookie Stacks

The recipe Cinnamon-Shortbread Icebox Cookie Stacks can be made in about 15 minutes. For $1.09 per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. One portion of this dish contains around 2g of protein, 36g of fat, and a total of 420 calories. This recipe serves 4. It works well as a side dish. 49 people have tried and liked this recipe. This recipe from Bake or Break requires butter, glazed pecans, granulated sugar, and ground cinnamon. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. All things considered, we decided this recipe deserves a spoonacular score of 8%. This score is improvable. Try Coconut-Caramel Icebox Cake Stacks, Shortbread Cookie Cups with Brown Sugar Cinnamon Filling {Whole Wheat}, and Icebox Shortbread for similar recipes.

Servings: 4

Preparation duration: 15 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Place cream in a large, cold mixing bowl. Using an electric mixer with a whisk attachment, beat at medium-high speed until the cream begins to thicken.Sprinkle sugar over the cream. Whisk until combined. Add cinnamon.Continue beating until you can lift the whisk out of the whipped cream and a peak that curves downward forms in the cream. This should take 4 to 5 minutes.Place 4 cookies on individual serving plates or side by side on a platter. Top each with about 1 & 1/2 tablespoons of whipped cream, spreading just up to the edge. Place another cookie on top of the whipped cream, pressing down gently. Repeat until a fourth cookie is placed on each stack. Refrigerate cookies overnight. Place remaining whipped cream in a container, seal, and refrigerate.Before serving, place a dollop of whipped cream on top of each cookie stack. Garnish, if desired, with glazed pecans.

 

Step by step:

1. Place cream in a large, cold mixing bowl. Using an electric mixer with a whisk attachment, beat at medium-high speed until the cream begins to thicken.Sprinkle sugar over the cream.

2. Whisk until combined.

3. Add cinnamon.Continue beating until you can lift the whisk out of the whipped cream and a peak that curves downward forms in the cream. This should take 4 to 5 minutes.

4. Place 4 cookies on individual serving plates or side by side on a platter. Top each with about 1 & 1/2 tablespoons of whipped cream, spreading just up to the edge.

5. Place another cookie on top of the whipped cream, pressing down gently. Repeat until a fourth cookie is placed on each stack. Refrigerate cookies overnight.

6. Place remaining whipped cream in a container, seal, and refrigerate.Before serving, place a dollop of whipped cream on top of each cookie stack.

7. Garnish, if desired, with glazed pecans.

Nutrition Information:

covered percent of daily need