ETCA 2nd Annual Cookie Baking Contest Winner Determined
Congratulations to Linda Hogan
Oatmeal Cookies and White Chocolate Cream Sauce
- 3tablespoons butter, melted
- ½cup sugar
- ¼teaspoon salt
- 1½ cups Quaker oats
- ½ teaspoon baking power
- 1egg, well beaten
- ½ teaspoon almond extract
Mix all the dry ingredients together; add the butter, extract and egg, and mix thoroughly. Drop by teaspoons onto a greased cookie sheet and bake in a moderate oven (350 degrees F) about 5 minutes, Remove pan while warm.
For extra flavor try a little cream with the cookie
White Chocolate Cream Sauce
- 4 ounces quality white chocolate (such as Ghirardelli)
- 1 cup sour cream
- ½ teaspoon vanilla extract
- ¼ teaspoon almond extract
Break up chocolate into a small heavy saucepan. Place over very low heat until nearly all melted, stirring constantly.
Remove from heat and continue stirring until smooth. Gradually stir in the sour cream, a few tablespoons at a time, beating with a spoon until smooth and creamy.
Stir in the extracts and store, covered in the refrigerator.