Black Forest Icebox Cookies Recipe

4 1 1
Black Forest Icebox Cookies Recipe
Black Forest Icebox Cookies Recipe photo by Taste of Home
Publisher Photo

Black Forest Icebox Cookies Recipe

Read Reviews
4 1 1
Publisher Photo
You'll want to keep these fun cookies on hand for whenever company arrives. The rich chocolate wafers are the perfect complement to the creamy filling's sweet-tart tones. —Taste of Home Test Kitchen
MAKES:
20 servings
TOTAL TIME:
Prep: 15 min. + chilling Cook: 5 min. + cooling
MAKES:
20 servings
TOTAL TIME:
Prep: 15 min. + chilling Cook: 5 min. + cooling

Ingredients

  • 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

Directions

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

Nutritional Facts

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

  • 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
  1. 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.
  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. Refrigerate, covered, 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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forBlack Forest Icebox Cookies

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
wennagain User ID: 3565691 199456
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."

Loading Image