Best 3 Grand Ola Cookies Dipped In Chocolate Ganache Recipes
Indulge your taste buds in the delectable world of Grand Ola Cookies, a harmonious blend of flavors and textures that will leave you craving more. These cookies, hailing from the culinary traditions of Sweden, are renowned for their soft and chewy centers, perfectly complemented by a rich and decadent chocolate ganache dip. With a name that translates to "Grandmother's Cookies," they evoke a sense of nostalgia and warmth, promising a comforting and unforgettable taste experience.
Our curated collection of recipes caters to diverse preferences and skill levels, ensuring that everyone can relish the joys of creating and savoring these delightful treats. Whether you prefer traditional methods or crave experimentation, our recipes offer a range of options that guarantee success. From the classic Grand Ola Cookies recipe, which embodies the authentic Swedish experience, to innovative variations that incorporate unique ingredients and flavors, our selection caters to every palate.
For those seeking a gluten-free alternative, we present a carefully crafted recipe that captures the essence of Grand Ola Cookies while accommodating dietary restrictions. And for those with a sweet tooth, our chocolate-dipped version elevates the classic cookies to new heights of indulgence, creating an irresistible combination that will tantalize your taste buds.
Prepare to embark on a culinary journey where tradition meets innovation, where flavors dance harmoniously, and where every bite of a Grand Ola Cookie dipped in chocolate ganache transports you to a realm of pure bliss. Let your senses be captivated as you explore our recipes, each offering a unique twist on this beloved Swedish delicacy.
CHOCOLATE-DIPPED COOKIES
Provided by Food Network Kitchen
Categories dessert
Time 1h30m
Yield about 24 cookies
Number Of Ingredients 8
Steps:
- Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Whisk the flour, baking powder and salt in a medium bowl. Beat the butter and sugar in a large bowl with a mixer on medium-high speed until fluffy, about 3 minutes. Beat in the egg and vanilla. Reduce the mixer speed to medium low; beat in the flour mixture in 2 batches until combined.
- Transfer the batter to a resealable plastic bag and snip the corner to create a 1/2-inch opening. Pipe the batter into 1/2-by-3-inch strips, about 2 inches apart, on the prepared baking sheets. Bake, switching the pans halfway through, until the cookies are golden around the edges, about 15 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.
- Line a baking sheet with parchment. Put the chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring, until smooth. Dip the cookies halfway in the chocolate, letting the excess drip off, then place on the prepared baking sheet. Refrigerate until the chocolate just sets, 10 to 15 minutes.
COOKIE ICE CREAM SANDWICHES
Ree uses two flavors of store-bought dough to make the cookies for these shortcut frozen treats. Using ice cream from round pints (rather than a rectangular tub) lets you cut perfect circles to sandwich between the cookies. Dipped in melted chocolate and a flurry of sprinkles, they're a hit with both kids and adults.
Provided by Ree Drummond Bio & Top Recipes
Categories dessert
Time 1h
Yield 6 sandwiches
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F.
- Divide the peanut butter cookie dough into 6 portions (2 tablespoons each), roll into balls and place on a baking sheet; repeat with the chocolate chip cookie dough. Bake until the cookies are slightly crisp around the edges and baked through, 12 to 14 minutes.
- While the cookies cool, make the ganache by adding the chocolate chips to a heatproof bowl. Heat the cream just until the edges begin to bubble, pour the hot cream over the chocolate and let sit for 1 minute. Stir until smooth, then set aside to cool, about 8 minutes.
- Prepare a baking sheet with parchment and get everything lined up to assemble: the cookies, ganache and sprinkles. You need to move quickly so the ice cream stays cold. Grab the ice cream cartons and use a serrated or sharp knife to saw through the packaging, cutting each pint of ice cream into thirds, creating 6 ice cream rounds in total. Remove the packaging from the first ice cream round and sandwich it between one of the peanut butter cookies and one of the chocolate chip cookies. Dip the cookie sandwich into the ganache, covering half of it in chocolate. Next, cover the chocolate in sprinkles and place it onto the prepared baking sheet. Repeat with the remaining ingredients to create 6 sandwiches. Place in the freezer to firm up and set for 10 minutes. Once set, devour, or wrap to enjoy later.
GRAND OLA-- COOKIES DIPPED IN CHOCOLATE GANACHE
This decadent, healthy treat made using Quaker Granola containing oatmeal, nuts, raisins that a lot of fiber and low in sodium is just part of this delicious cookie. It has an optional dried fruit mix of blueberries, cherries, cranberries, plums. Use one or all or add raisins. Then you have a chocolaty goodness from both semi-sweet and bitter sweet chips inside and then the cookies dipped in rich creamy ganache. AND you don't need to pull out a mixer for this easy to make recipe! Unless you're making a drink. LOL! It is almost guilt free! :) The cookies can be made into smaller sizes making 40 just watch the cooking time.
Provided by Rita1652
Categories Dessert
Time 32m
Yield 20 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees.
- Melt butter add brown sugar and stir till smooth.
- Add vanilla and egg stir in to combine.
- In a bowl combine flour, granola, baking soda, salt, cinnamon. Add to the butter mixture.
- Stir in dried fruit, nuts, and chips.
- Place on a two greased 14 x 16 inch cookie sheet pans. Making 20 large cookies. Be sure to keep them spread apart from each other. If need be used an other pan. These will spread out.
- Bake for 12-15 minutes.
- Meanwhile heat cream add chips and stir to blend and creamy.
- Remove cookies from oven and let set 5 minutes before placing on racks to cool completely.
- Dip generously one end of the cookie into ganache place on wax or a sil pad till harden or chill for quicker results or just eat it!
- Do share the cookie with a loved one.
Nutrition Facts : Calories 279.8, Fat 17.4, SaturatedFat 8.4, Cholesterol 23.2, Sodium 176.2, Carbohydrate 31.4, Fiber 4.1, Sugar 14.9, Protein 5.1
Tips:
- Use a stand mixer or hand mixer to cream the butter and sugar together until light and fluffy. This will help to incorporate air into the dough, making the cookies light and tender.
- Chill the dough for at least 30 minutes before baking. This will help to prevent the cookies from spreading too much in the oven.
- Bake the cookies at a moderate temperature of 350°F (175°C). This will help to prevent the cookies from over-browning.
- Allow the cookies to cool completely before dipping them in the chocolate ganache. This will help to prevent the ganache from melting.
- Use a high-quality chocolate for the ganache. This will ensure that the ganache is rich and flavorful.
- Allow the ganache to cool slightly before dipping the cookies. This will help to prevent the ganache from being too runny.
- Sprinkle chopped nuts, sprinkles, or other decorations on the ganache before it sets. This will add extra flavor and visual appeal to the cookies.
Conclusion:
Grand Ola cookies dipped in chocolate ganache are a delicious and elegant treat that is perfect for any occasion. By following these tips, you can easily make these cookies at home and impress your friends and family.
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