Icebox cake with sliced ​​peanut butter shortbread cookies

Ingredients:

Icebox cake

• 1 cup premium flour
• 1/4 teaspoon of baking soda
• 1/8 tsp fine salt
• 70 g unsalted butter, softened
• 1/3 cup creamy peanut butter
• 1/3 cup firmly packed light brown sugar
• 24 peanut halves
• 3 cups heavy cream
• 1/3 cup powdered sugar

Peanut butter glaze

• 5 tbsp. milk
• 1/4 cup powdered sugar
• 1/4 cup creamy peanut butter

Preparation:

1. In a medium bowl, combine flour, baking soda and salt.
   
   In another medium bowl, combine the butter, peanut butter, and brown sugar. Beat with an electric mixer until light and fluffy, about 2 minutes. Add the flour mixture and knead into a dough. Form the dough into a log and place it on a 18-inch (45 cm) long piece of plastic wrap. Using your hands, form the dough into a log about 7.5 inches (17.5 cm) long and 2 inches (5 cm) in diameter. Wrap the dough in plastic wrap.
2. Twist both ends like a candy cane and tighten both ends to ensure the dough is tightly wrapped (your log may shrink to 15 cm in length, but that's okay). Tuck the twisted ends under the dough and refrigerate until firm, at least 2 hours.
3. When the cookies are ready to bake, preheat the oven to 350°F (175°C) and position two racks on the middle shelf. Line two baking sheets with parchment paper. Remove the plastic wrap from the dough and, using a sharp knife, cut the log into 0.3cm-thick round slices. Place the slices on the baking sheets, spacing them about 1 inch (2.5cm) apart, with about 12 cookies per baking sheet. Press a peanut half into the center of each cookie. If the dough is still very cold, it may crack slightly around the peanut. Simply press it with your finger.
4. Bake the cookies until the edges are deep golden brown, 10-12 minutes. Halfway through baking, rotate the baking sheets, also rotating them. Cool the cookies slightly on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
5. In a large bowl, combine heavy cream and powdered sugar and beat with a hand mixer until stiff peaks form.
6. Icebox cake.
   
   Line a 1.5-quart loaf pan with plastic wrap. The wrap should hang about 5 cm over the edges of the pan. Place 5 cookies face down in a single layer on the bottom of the pan. The cookies should touch but not overlap. Top with 1 cup whipped cream and spread evenly over the cookies. Repeat the layering process 3 more times. Place the last 4 cookies on the whipped cream and top with the remaining sivots. Cover everything with the overhanging edges of the plastic wrap. Refrigerate the cake overnight.
7. Peanut butter glaze.
   
   Just before serving, whisk together milk, powdered sugar and peanut butter in a bowl until smooth.
   
   To serve, invert the cake onto a serving plate and remove the film. Drizzle the glaze over the entire surface of the cake. Set the remaining glaze aside for drizzling over individual slices. Serve immediately.