Black Forest Icebox Cookies Recipe

By lisapearce

Ingredients

• Ingredients
• 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

Details

Preparation time 20mins
Adapted from tasteofhome.com

Preparation

Step 1

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 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. 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