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Gloreos

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These Gloreos are a delightful twist on classic sandwich cookies, featuring soft, cake-like chocolate discs filled with a rich, creamy white icing. The texture is tender and moist, offering a satisfying contrast to the smooth, sweet filling. Perfect for afternoon tea or as a nostalgic treat, these cookies bring a homemade charm to any gathering. They are simple to assemble and require common pantry staples, making them an accessible dessert for bakers of all skill levels. Enjoy the deep cocoa flavor paired with the vanilla-sweet cream for a truly indulgent experience.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 12
Calories: 0.0
Dietary: Low-fat
Description
These Gloreos are a delightful twist on classic sandwich cookies, featuring soft, cake-like chocolate discs filled with a rich, creamy white icing. The texture is tender and moist, offering a satisfying contrast to the smooth, sweet filling. Perfect for afternoon tea or as a nostalgic treat, these cookies bring a homemade charm to any gathering. They are simple to assemble and require common pantry staples, making them an accessible dessert for bakers of all skill levels. Enjoy the deep cocoa flavor paired with the vanilla-sweet cream for a truly indulgent experience.
Ingredients
  • 1 package Devils food cake mix -- (18
Directions
  1. 1
    Preheat oven to 350&# 194;°F (175ðC) and line a large baking sheet with parchment paper.
  2. 2
    In a large bowl, combine the devil's food cake mix, 2 eggs, 2 tablespoons of water, 2 tablespoons of oil, and 1/4 cup of bitter cocoa powder.
  3. 3
    Mix until a soft dough forms; if too dry, add water one teaspoon at a time until it holds together.
  4. 4
    Roll the dough out on a floured surface to about 1/4-inch thickness.
  5. 5
    Use a round cookie cutter or the rim of a glass to cut out circles, placing them on the prepared baking sheet about 1 inch apart.
  6. 6
    Bake for 12 to 15 minutes, or until the edges are set but the centers are still soft.
  7. 7
    Remove from oven and let cool completely on the baking sheet before handling.
  8. 8
    For the filling, sprinkle 1 packet of unflavored gelatin over 1/4 cup of cold water in a small bowl and let sit for 5 minutes.
  9. 9
    In a saucepan, melt 1 cup of Crisco over low heat, then remove from heat and stir in the bloomed gelatin until dissolved.
  10. 10
    Gradually beat in 1 lb plus 1 cup of powdered sugar and 1 teaspoon of vanilla extract until smooth and creamy.
  11. 11
    Spread a generous layer of the white icing onto the bottom of each cooled cookie.
  12. 12
    Top with another cookie to form a sandwich and press gently.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 0.0kcal
% Daily Value *
Total Fat 0.0g0%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 0.0mg0%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 0.0g0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Keep Gloreos in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. Bring to room temperature before serving for best texture.

Substitutions: You can substitute the devil's food cake mix with a homemade chocolate cake batter baked into cookies. For a dairy-free option, ensure your cake mix and shortening (Crisco) are labeled dairy-free.

Tips: If the dough is too sticky, chill it in the refrigerator for 15 minutes before rolling. Ensure the cookies are completely cool before adding the icing to prevent melting.

Variation: Add crushed peppermint candy to the icing for a mint-chocolate flavor, or roll the edges in sprinkles for a festive look.

Keywords: gloreos, chocolate, cookies, cake, icing, dessert, american, mix, filling, cream, baking, easy, snack, treat, homemade, lover
Read it online: https://www.chefs-mate.com/recipe/gloreos/