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
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 20 cookies.
Number Of Ingredients 13
Steps:
- 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 : Calories 139 calories, Fat 9g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 81mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 1g fiber), Protein 2g protein.
NO BAKE BLACK FOREST ICEBOX CAKE
This No Bake Black Forest Icebox Cake is such an easy to make, cool and refreshing summer dessert!
Provided by Chrissie (thebusybaker.ca)
Categories Dessert
Time 20m
Number Of Ingredients 5
Steps:
- In the bowl of your stand mixer, or in a large bowl with a hand mixer, whip the whipping cream on high speed until it reaches the soft peaks stage.
- Continue whipping the cream on high speed and slowly add the Eagle Brand® Sweetened Condensed Milk in a steady stream until the mixture reaches hard peaks (be careful not to over-whip...you definitely don't want the mixture turning into butter!).
- Place a layer of thin chocolate wafer cookies in the bottom of a a 9x13 rectangular pan. Top the wafer cookies with a thin layer of the whipped cream mixture and sprinkle half of the chopped cherries evenly over the whipped cream mixture.
- Add one more layer of chocolate wafer cookies, another layer of the whipped cream mixture, and the rest of the chopped cherries.
- Add the last layer of chocolate wafer cookies and top with the remaining whipped cream mixture, smoothing it out on the top.
- Cover the cake with some plastic wrap and place it in the fridge for at least 24 hours to set.
- Once you're ready to serve, simply remove the cake from the fridge and uncover it, arrange the fresh cherries on top so there's one for each slice, and crumble a few of the leftover wafer cookies on top, or top with some shaved dark chocolate.
- Serve immediately, and enjoy!
Nutrition Facts : ServingSize 1 serving, Calories 289 kcal, Carbohydrate 50 g, Protein 6 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 14 mg, Sodium 279 mg, Fiber 2 g, Sugar 35 g
BLACK FOREST COOKIES
From Everyday Food. I haven't tried these yet, but am planning adding to my Holiday cookie baskets. Update: Thanks to Gayla's kind review I had to make these NOW. Soooo glad I did, some of the best cookies I've ever made. Almost like a chocolate covered cherry cookie. Maybe I just make big cookies, but I only ended up with about 24, and 11 1/2 minutes was just the right bake time for my oven.
Provided by kitchenslave03
Categories Drop Cookies
Time 2h40m
Yield 36 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350. Line three baking sheets with parchment. In a medium bowl, whisk together flour, cocoa, baking powder, and salt; set aside.
- Place chopped chocolate and butter in a large heatproof bowl set over a pan of simmering water; stir until melted and smooth. Remove from heat; whisk in sugars, then eggs til smooth.
- Whisk in dry ingredients just until combined (do not overmix). Fold in chocolate chunks and cherries; press plastic wrap onto surface of dough and refrigerate 30 to 45 minutes.
- Drop mounds of dough (equal to 2 level tablespoons), about 2 inches apart, onto prepared sheets. Bake just until edges are firm (but not darkening) 11 to 13 minutes. Cool on baking sheets 1 to 2 minutes; transfer to a wire rack to cool completely.
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