- 3 tablespoons granulated sugar
- 4 teaspoons cornstarch
- Dash salt
- 3/4 cup fresh or frozen pitted tart cherries (thawed), 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
- In a small saucepan, combine the granulated 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. Refrigerate, covered, for up to 4 hours before serving. Yield: 20 cookies.
Reviews for Black Forest Icebox Cookies
"The flavor of these cookies was very good but here's a pointer. Buy TWO boxes of the wafers. When you are spreading the cheese the wafers are delicate and break very easily (insert curse words here :-). I ended up not having enough left in the box to put on tops--had to run to the store at 11pm! They also soften up tremedously. When you first make them they are crisp and actually messy to eat. I left them in the fridge overnight and they are really great tasting this morning but may be too soft by this evening. Also, I left out the brandy--didn't want to spend $20 a bottle for just 1 teaspoon."