Gloreo Cookies Recipes

Steps:

• 1. This is what a Goro Iron looks like. All the other irons are ones we use for different recipes. European baking is deep in tradition and an art. Recipes going back centuries. Some varied in spices, but basically are the same. Some recipes require special cast irons with elaborate beautiful embossing and some are just shaped to fit the recipe; Goro, Munk, Plette, Krumkake, Ableskiver, Heart shaped waffle irons. While some are magnificenly hand carved Springerle molds and rolling pins lovingly passed down from generation to generation. Many Springerle pins and molds are now in private collections, museums, and are valuable, as well as some of the beautiful irons.
• 2. My irons are make by Jotul and Andersen. My Springerle pins are old and cherish. I lovely take very good care of them them.
• 3. Instructions: First cut a piece of thin piece of clean aged wood you are going to save for the next time, or cardboard, paper or stiff plastic to match the inside of your Goro iron.
• 4. Cream the eggs and sugar well. Add the cream, spices, and brandy. Stir in the flour and butter, alternately. Put in the icebox overnight.
• 5. Take the dough out and let warm just a tad in a cool kitchen..maybe 10 minutes. Roll out on a lightly floured surface thinly as possible. Using the piece of wood. cardboard or plastic cut dough into the shape. Leave the pattern together as you will cut them when you are done baking them.
• 6. Cook on top of the stove with your Goro iron until golden brown on both sides. Remove the Goros and trim the edges. Cut the Goros down the lines. Place on brown paper bags cut open to cool.
• 7. You can use 2 cups of potato flour for 2 cups of flour. Also you can use 1/2 butter and 1/2 shortening. (Never do..but you can if your like)
• 8. Store in tin with a tight cover in a cool place.

Steps:

• Oven at 400. Blend cake mix, eggs, water, oil until you can shape into ball; let stand for about 20 minutes.
• Form dough into 1/2 inch balls and set 2-inches apart on greased cookie sheets. Flatten each with bottom of glass greased once and dipped into cocoa powder once for each cookie.
• Bake for 8 minutes. Remove at once and immediately flatten again with back of spatula. Let cool for 20 minutes. Spread about 1 tablespoon filling between every two cookies. Press gently to round filling. Chill until set. (Cookies can be frozen.)
• Filling: Soften gelatin in water; place in heatproof cup in pan of hot water until gelatin is clear. Beat shortening until light and fluffy, add sugar and vanilla. Beat well, about 10 minutes. Cool gelatin and beat into filling.

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.