Black Forest Icebox Cookies Recipe
Black Forest Icebox Cookies Recipe photo by Taste of Home

Black Forest Icebox Cookies Recipe

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You'll want to keep these festive cookies on hand for when holiday company arrives. The rich chocolate wafers are the perfect complement to the creamy filling's sweet-tart tones. —Taste of Home Test Kitchen
TOTAL TIME: Prep: 20 min. + chilling
MAKES:20 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep: 20 min. + chilling
MAKES: 20 servings


  • 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

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.


  1. 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.
  2. 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.
  3. 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.
Originally published as Black Forest Icebox Cookies in Taste of Home's Holiday & Celebrations Cookbook Annual 2012, p37

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Reviewed Dec. 7, 2013

"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."

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