Gloreo Cookies Recipes

GLOREO COOKIES

Gloreo Cookies image

Make your own 'oreo' cookies!

Provided by Sue Bray

Categories Desserts Cookies Filled Cookie Recipes

Yield 24

Number Of Ingredients 11

Ingredients

1 (18.25 ounce) package devil's food cake mix
2 eggs
2 tablespoons water
2 tablespoons vegetable oil
½ cup unsweetened cocoa powder
1 cup shortening
5 cups confectioners' sugar
1 teaspoon vanilla extract
1 (.25 ounce) package unflavored gelatin
¼ cup cold water
½ cup powdered chocolate drink mix

Steps:

Mix together the cake mix, eggs, water, cooking oil and cocoa until you can shape it all into a large ball. Let stand 20 minutes.
Shape into 1/2 inch balls, placed 2 inches apart on greased cookie sheets. Flatten each cookie with bottom of glass greased once but dipped into instant chocolate drink powder.
Bake at 400 degrees F (205 degrees C) for 8 minutes. Remove cookies at once and quickly flatten each with back of spatula. Let cool 20 minutes.
To make filling: Soften 1 envelope unflavored gelatin in 1/4 cup cold water; set in heatproof cup in pan, simmering until clear. Cream together shortening, confectioners' sugar and vanilla. Add cooled gelatin. Beat 10 minutes. Use 1 tablespoon to fill each cookie. Press cookies gently together to spread the filling.

Nutrition Facts : Calories 294.7 calories, Carbohydrate 42.5 g, Cholesterol 19.8 mg, Fat 13.4 g, Fiber 0.8 g, Protein 2.9 g, SaturatedFat 3.8 g, Sodium 168.9 mg, Sugar 35.3 g

'OREO' COOKIES

'Oreo' Cookies image

Provided by Food Network

Categories dessert

Time 1h20m

Yield 32 cookies

Number Of Ingredients 11

Ingredients

1 1/3 cups Dutch-process cocoa powder
1 1/2 cups all-purpose flour, plus more for dusting
1/4 teaspoon salt
2 sticks unsalted butter, softened
2 cups granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 stick unsalted butter, softened
1/2 cup vegetable shortening
3 cups confectioners' sugar, sifted
1 teaspoon vanilla extract

Steps:

Prepare the dough: Sift together the cocoa powder, flour and salt in a large bowl.
Using a mixer, cream the butter and sugar. Add the eggs one at a time, then the vanilla, incorporating each ingredient before adding the next. Add the dry ingredients and mix just until incorporated, scraping the bottom of the bowl with a rubber spatula.
Divide the dough into 2 pieces; place one piece between 2 lightly floured sheets of parchment paper and roll into a 1/4-inch-thick rectangle. Repeat with the other piece of dough. Refrigerate both rectangles, covered with the parchment sheets, until firm, at least 1 hour or up to several days.
Using a 2-inch round cutter, cut the dough into 64 circles. (You can reroll the scraps once.) Place the cookies about 2 inches apart on ungreased baking sheets and chill for 20 minutes. Preheat the oven to 325 degrees.
Bake the cookies until they are set and slightly darker around the edges, about 20 minutes. Cool completely on wire racks.
Meanwhile, prepare the filling: Using a mixer, cream the butter and shortening until fluffy. Beat in the confectioners' sugar and vanilla.
Flip half of the cookies upside down and top each with 1 level tablespoon of filling. Press the remaining cookies on top to make sandwiches.

GLOREO COOKIES

Gloreo Cookies image

Make your own 'oreo' cookies!

Provided by Sue

Categories Filled Cookies

Yield 24

Number Of Ingredients 11

Ingredients

1 (18.25 ounce) package devil's food cake mix
2 eggs
2 tablespoons water
2 tablespoons vegetable oil
½ cup unsweetened cocoa powder
1 cup shortening
5 cups confectioners' sugar
1 teaspoon vanilla extract
1 (.25 ounce) package unflavored gelatin
¼ cup cold water
½ cup powdered chocolate drink mix

Steps:

Mix together the cake mix, eggs, water, cooking oil and cocoa until you can shape it all into a large ball. Let stand 20 minutes.
Shape into 1/2 inch balls, placed 2 inches apart on greased cookie sheets. Flatten each cookie with bottom of glass greased once but dipped into instant chocolate drink powder.
Bake at 400 degrees F (205 degrees C) for 8 minutes. Remove cookies at once and quickly flatten each with back of spatula. Let cool 20 minutes.
To make filling: Soften 1 envelope unflavored gelatin in 1/4 cup cold water; set in heatproof cup in pan, simmering until clear. Cream together shortening, confectioners' sugar and vanilla. Add cooled gelatin. Beat 10 minutes. Use 1 tablespoon to fill each cookie. Press cookies gently together to spread the filling.

Nutrition Facts : Calories 294.7 calories, Carbohydrate 42.5 g, Cholesterol 19.8 mg, Fat 13.4 g, Fiber 0.8 g, Protein 2.9 g, SaturatedFat 3.8 g, Sodium 168.9 mg, Sugar 35.3 g

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