Black Forest Icebox Cookies Recipe

Black Forest Icebox Cookies Recipe photo by Taste of Home

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Black Forest Icebox Cookies Recipe

Prep: 20 min. + chilling

Yield: 20 Servings

15 5 20

Ingredients

3 tablespoons sugar
4 teaspoons cornstarch
Pinch salt
3/4 cup fresh or frozen pitted tart cherries, thawed and coarsely chopped
3/4 cup cherry juice blend
1-1/2 teaspoons lemon juice
1 to 2 drops red food coloring, optional
1/2 cup Mascarpone cheese
1 tablespoon confectioners' sugar
1 teaspoon cherry brandy
1 package (9 ounces) chocolate wafers
1/2 cup semisweet chocolate chips
1/4 cup heavy whipping cream

Directions

In a small saucepan, combine the sugar, cornstarch and salt. Add the cherries, juice blend and lemon juice. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat and stir in food coloring if desired. Cool to room temperature.
In a small bowl, combine the Mascarpone cheese, confectioners' sugar and brandy. Spread about 1 teaspoon cheese mixture onto 20 wafers; top with 2 teaspoons cherry mixture and remaining wafers. Place on a waxed paper-lined baking pan.
Place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chips; whisk until smooth. Drizzle over cookies. Cover and refrigerate cookies for up to 4 hours before serving. Yield: 20 cookies.

Nutritional Facts 1 sandwich cookie equals 139 calories, 9 g fat (4 g saturated fat), 17 mg cholesterol, 81 mg sodium, 15 g carbohydrate, 1 g fiber, 2 g protein.

Originally published as Black Forest Icebox Cookies in Taste of Home's Holiday & Celebrations Cookbook Annual 2012, p37