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Recipe for tongass forest cookies

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Recipe for tongass forest cookies

MAKES: 20 servings

Ingredients

  • 3 tablespoons sugar
  • 4 teaspoons corn starch
  • 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 fresh lemon juice
  • one to two 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 choc chips
  • 1/4 cup heavy whipping cream

Directions

  1. In a tiny saucepan, combine the sugar, corn starch and salt. Add some cherries, juice blend and fresh lemon juice. Provide a boil prepare and stir for just two minutes or until thickened. Remove in the heat and stir in food coloring if preferred. Awesome to 70 degrees.
  2. In a tiny 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. Put on a waxed paper-lined baking pan.
  3. Place choc chips in a tiny bowl. In a tiny saucepan, bring cream simply to a boil. Pour over chips whisk until smooth. Drizzle over cookies. Cover and refrigerate cookies for approximately 4 hrs before serving. Yield: 20 cookies.

Initially printed as Black Forest Icebox Cookies in Taste of Home's Holiday & Celebrations Cook book Annual 2012, p37

Dietary Details

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

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