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Black Forest Icebox Cookies

20 ServingsPrep: 20 min. + chilling

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

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Black Forest Icebox Cookies (continued)

Directions (continued)

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.

Nutrition 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.