DIVIDED COOKIE BOXES RECIPES

Steps:

• Pick an assortment of your favorite Christmas cookies / fudge / truffles, at least four to five in different shapes and sizes. You can fill your box with a medley of store-bought and / or homemade holiday treats.. Start with an open wooden box and use dividers to separate your cookies. We found our box at Michaels but you can also try Homesense, Winners, or even Walmart in the craft section. If you don’t have a wooden box, you can also use a sturdy heavy-duty cardboard box and add dividers or tissue paper.
• For the dividers – you can either make your own cardboard dividers or you can also use cupcake or parchment paper liners.
• Organize Cookies: Separate cookies by type or color.
• Stack cookies / fudge / truffles in different ways
• Use ribbons, napkins or tie them up with twine to make them visually appealing or break up the pattern.
• Arrange the cookies tightly together to hide any open spaces
• Arrange a few candy canes, mini ornaments and lights around or inside the box

Steps:

• Lightly coat a 9-inch springform pan with cooking spray. Line the bottom and sides of the pan with a large piece of plastic wrap. Repeat with a second layer of plastic wrap, forming a “cross” with the first layer of plastic wrap so that all sides are evenly covered. In a food processor, grind 10 Maria cookies to form coarse crumbs; set cookie crumbs aside.
• In a large bowl, combine cream, powdered sugar, salt, vanilla, and spices. Using an immersion blender or electric mixer, beat cream mixture to medium-soft peaks, about 4 minutes. Fit a piping bag with a large tip and fold down the bag once or twice; fill with cream mixture, unfold the bag, and twist the bag for piping.
• Layer enough whole Maria cookies to cover the bottom of the dish, arranging them with their embossed sides down. Pipe about 1½ cups of cream filling over the cookies and smooth top with an offset spatula. Sprinkle some cookie crumbs over the cream. Repeat the process 5 times more, ending with a final layer of Maria cookies. Refrigerate at least 6 hours (or up to overnight) to allow the cookies to soften.
• Invert icebox cake onto your favorite serving plate and then open and lift off the springform pan. Carefully peel away the plastic wrap covering the icebox cake. Spread the top of the icebox cake with dulce de leche, leaving the outer perimeter of the cookies exposed. Garnish the icebox cake with strawberries and edible flowers, if desired. Enjoy!