Food

7 Cookies To Help You Celebrate President’s Day

Of course JFK’s favorite is chocolate chip.

“Presidential Cookies” are more than just a joke-worthy name for your next band. They are a whole thing: There’s a an entire cookbook that chronicles the cookie preferences of our nation’s leaders. For 20 years and counting Family Circle magazine has held a cookie contest during each election (Michelle Obama’s White and Dark Chocolate cookies beat Ann Romney’s M&M cookie last year — no word yet on if Family Circle lets men bake). And Washington DC’s Ritz-Carlton hotel serves a different “Presidential Cookie” every night in its lobby based on past presidents’ favorite recipes. Pretty cute, Ritz!

The hotel’s pastry chefs shared the recipes they use below. (Their selections are based on the quality of the cookie, not the president, so everybody just calm down.) Pick your favorite leader-cookie combo and treat yourself for President’s Day.

4. Andrew Jackson’s Favorite Chewy Oatmeal Chocolate Chip Cookies


INGREDIENTS
13 ounces all purpose flour
1/4 ounce salt
1/2 ounce baking soda
12 ounces butter
9 ounces brown sugar
4 ounces white sugar
1 ounce vanilla extract
2 1/2 each large eggs
6 ounces oatmeal
2 pounds large chocolate chips

PREPARATION
Preheat oven to 325°F. Combine butter and sugars and mix with an electric mixer until light and fluffy. Add the eggs one at a time until completely blended into the batter. Scrape down the sides of the mixing bowl and add your dry items (flour, baking soda, baking powder and salt). Continue to mix batter. Add the remaining items, mix until fully combined.

Using a spoon, portion cookies and place 2” apart on a cookie sheet that is greased or lined with baking paper. Bake at 325°F until golden brown.

7. Abraham Lincoln’s Favorite Lemon Shortbread


INGREDIENTS
1 pound + 5 ounces butter
1 pound + 6 ounces brown sugar
1/4 ounce salt
4 ounces egg yolks
1 teaspoon vanilla extract
3 ounces heavy cream
2 pounds + 2 ounces all purpose flour
1 teaspoon baking soda
1 each zest of lemon
8 ounces candied lemon peel

PREPARATION
Preheat oven to 325°F. Combine butter and sugars and mix with an electric mixer until light and fluffy. Add egg yolks, vanilla extract and heavy cream, mix until smooth. Add dry items slowly, mix until dough forms. Using your hands, form the dough into logs about 2” in diameter. Chill dough logs for 4 hours until firm. Cut cookies to desired shapes. Place 2” apart on a cookie sheet that is greased or lined with baking paper. Bake at 325°F until golden brown.

10. Dwight D. Eisenhower’s Favorite Sugar Cookies


INGREDIENTS
16 ounces butter
16 ounces sugar
12 ounces cake flour
8 ounces all purpose flour
4 ounces corn starch

PREPARATION
Preheat oven to 325°F. Combine butter and sugars and mix with an electric mixer until light and fluffy. Add dry items slowly to mixer, mix until dough is formed. Using your hands, form the dough into logs about 2” in diameter. Chill dough in logs for 4 hours until firm. Cut cookies to desired shapes. Place 2” apart on a cookie sheet that is greased or lined with baking paper. Bake at 325°F until golden brown.

13. John F. Kennedy’s Favorite Chocolate Chip Cookies


INGREDIENTS
8 ounces butter
8 ounces brown sugar
10 ounces white sugar
1 ounce vanilla extract
4 each large eggs
3 1/2 pounds large chocolate chunks
12 ounces all purpose flour
1/2 ounce baking soda
1/4 ounce salt

PREPARATION
Preheat oven to 325°F. Cream the butter and sugars until light and fluffy in a stand mixer. Add the eggs one at a time until completely blended into the batter. Scrape down the sides of the mixing bowl and add your dry ingredients (flour, baking soda, baking powder and salt). Continue to mix the batter. Add the remaining items and mix until fully combined. Portion cookies and place 2” apart on a cookie sheet that is greased or lined with baking paper. Bake at 325°F until golden brown.

16. Gerald R. Ford’s Favorite Double Chocolate Chip Cookies


INGREDIENTS
1 1/4 pounds butter
1 pound + 13 ounces sugar
5 each eggs
1/2 ounce vanilla extract
1 pound + 11 ounces all purpose flour
3/4 ounce baking soda
1/2 pound cocoa powder
1 1/2 pounds white chips

PREPARATION
Preheat oven to 325°F. Combine butter and sugars and mix with an electric mixer until light and fluffy. Add the eggs one at a time until completely blended into the batter. Scrape down the sides of the mixing bowl and add your dry ingredients (flour, baking soda, baking powder and salt). Continue to mix the batter. Add the remaining items and mix until fully combined. Using a spoon, portion cookies and place 2” apart on a cookie sheet that is greased or lined with baking paper. Bake at 325°F until golden brown.

19. James E. Carter’s Favorite Pecan Square Cookies


INGREDIENTS
1 pound butter
8 ounces powder sugar
2 each eggs
12 ounces cake flour
1/2 ounce baking powder
6 ounces chopped pecans

PREPARATION
Preheat oven to 325°F. Combine butter and sugars and mix with an electric mixer until light and fluffy. Add egg yolks slowly. Add dry items and nuts, mix to combine. Using your hands, form the dough into logs about 2” in diameter. Chill dough in logs for 4 hours until firm. Cut cookies to desired shapes and place 2” apart on a cookie sheet that is greased or lined with baking paper. Bake at 325°F until golden brown.

22. Michelle Obama’s Favorite White & Dark Chocolate Chip Cookies


INGREDIENTS
2 1/4 cups all-purpose flour,
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 stick Crisco butter-flavored solid vegetable shortening
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 eggs
1 cup each white chocolate chips, milk chocolate chips and mint chocolate chips (or Andes mint pieces)
2 cups chopped walnuts

PREPARATION
Preheat oven to 375 degrees F. In a small bowl, whisk together flour, baking soda and salt. In a large bowl with an electric mixer, cream butter, vegetable shortening, granulated sugar, brown sugar and vanilla extract. Add eggs, 1 at a time, beating well after each addition. On low speed, beat in flour mixture. By hand, stir in white and milk chocolate chips, mint chips and walnuts. Drop rounded tablespoons of dough onto ungreased baking sheets. Bake at 375 degrees F for 10 to 12 minutes or until golden brown. Cool on baking sheets for 5 minutes; remove to wire racks to cool completely.

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