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Black Forest Icebox Cookies

 Black Forest Icebox Cookies
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
20 ServingsPrep: 20 min. + chilling


  • 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


  • 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.
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.