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Black Forest Icebox Cookies

These rich chocolate wafers are the perfect complement to the creamy filling's sweet-tart tones. Chill for up to four hours; any longer and the wafers get too soft to pick up with your hands. —Taste of Home Test Kitchen
  • Total Time
    Prep: 15 min. + chilling Cook: 5 min. + cooling
  • Makes
    20 cookies

Ingredients

  • 3 tablespoons 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 sugar, cornstarch and salt. Add the cherries, juice blend and lemon juice. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from the heat; if desired, stir in food coloring. Cool to room temperature.
  • In a small bowl, combine the mascarpone cheese, confectioners' sugar and brandy. Spread about 1 teaspoon cheese mixture onto each of 20 wafers; layer each with 2 teaspoons cherry mixture. Top with 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.
Nutrition Facts
1 sandwich cookie: 139 calories, 9g fat (4g saturated fat), 17mg cholesterol, 81mg sodium, 15g carbohydrate (9g sugars, 1g fiber), 2g protein.

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