Hi Amanda,
I’m sorry to say I didn’t find my way back to updating this recipe. As an alternative, I would suggest a whipped cream cheese frosting – it’s basically a combination of whipped cream and cream cheese frosting. It’s more stable than whipped cream, but lighter than typical cream cheese frosting, and the cream cheese adds a nice flavor that makes it more interesting. You can find a recipe and see it in action here: https://www.sugarhero.com/red-velvet-icebox-cakes/#wprm-recipe-container-21376

Made this years ago and it tasted amazing. But my frosting didn’t hold its shape very well. In the comments you said you were working on an alternative recipe for the frosting – where would I find this? Or do you have any suggestions for a more successful frosting? Thanks from Australia

Hello Vineeta! So glad you’ve been enjoying this recipe, and it’s so smart to freeze your excess dough. You can definitely use the dough for other baking projects. Thaw it in the fridge and then bring it to room temperature on the counter before rolling and cutting it. The honey helps to keep the dough soft so you won’t need to worry about the cookies being dry. And, you can definitely frost them with any type of frosting you’d like. Frosting will also help to keep them moist. Please let me know if you have any other questions or concerns.

I have a a LOT of extra tart dough that has been in the freezer for a couple of months…. Any suggestions? If I just make cookies for an upcoming cookie exchange, will they dry out? Do I need to ice them?

Love the tarts and have made them multiple times. Just need something different this time and would love to use the dough I have.

Hello Silvia! We are so glad you enjoyed the recipe. Thank you so much for rating the recipe. We really appreciate it. Cheers!

Divine!!!!

Hi Jo, I’m sorry to say I haven’t tried a gluten-free version of this recipe. My guess is that you could use a 1:1 gf flour and it would work, although the chewy texture might change slightly. I’d love to know how it goes if you give it a try!

I’m aware that gluten-free cooking can be challenging and, honestly, it’s been tough for me to adjust.

Do you have a gluten-free version of this recipe or have you attempted to adapt it to be gluten-free?

Thank you