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1
Put the cream cheese in the bowl of a stand mixer fitted with a whisk attachment (or in a large bowl if using a hand mixer) and whisk on medium speed until fluffy.
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2
Add the sugar and a pinch of salt and whisk until smooth.
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3
Add the cream and vanilla and whisk just until medium-soft peaks form.
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4
Refrigerate until firm, about 2 hours.
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5
Line a 1 1/2-quart loaf pan with plastic wrap, leaving at least a 2-inch overhang on all sides.
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6
On the bottom of the loaf pan, lay 6 cookies face-down, overlapping slightly.
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7
Spread 3/4 cup of the whipped cream evenly over the cookies.
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8
Top with 3 heaping tablespoons of the chocolate.
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9
Repeat the layering two more times with 6 to 7 cookies.
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10
Place the last 6 to 7 cookies on the shaved chocolate.
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11
Fold the plastic wrap over the top of the loaf pan so the entire top layer is covered.
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12
Refrigerate overnight.
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13
To serve, turn back the plastic wrap, flip the icebox cake out onto a platter and remove the plastic.
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14
Top with the reserved chocolate and serve immediately.
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15
Sift the flour, cocoa powder, baking soda and 1/8 teaspoon salt into a medium bowl.
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16
Beat the butter and granulated sugar in the bowl of a stand mixer fitted with a paddle attachment (or a large bowl if using a hand mixer) on medium speed just until combined.
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17
Beat in the egg yolk just until combined.
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18
Beat in the food coloring and vanilla until the color is evenly distributed, scraping down the bowl as needed.
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19
Reduce the mixer speed to low and gradually add the flour mixture.
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20
Beat just until the dough comes together.
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21
Form the dough into two 1-inch-thick disks, wrap tightly in plastic and refrigerate until firm, about 2 hours.
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22
Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
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23
Lightly dust a sheet of parchment paper with flour.
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24
Unwrap one disk, place it on the paper and cover with a large sheet of plastic wrap.
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25
Roll the dough out to 1/8 inch thick.
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26
Peel off the plastic wrap and, using a 2 1/2-inch round cookie or biscuit cutter, cut the dough into rounds.
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27
Place them on the prepared baking sheets, spacing them 1 inch apart (about 12 cookies per sheet).
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28
Gather the scraps, chill until firm, roll again and cut.
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29
Repeat with the remaining disk.
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30
Bake the cookies until brick-red and set, 8 to 10 minutes, rotating the baking sheets halfway through.
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31
Let the cookies cool on the sheets for 3 minutes, then transfer to a wire rack to cool completely.
