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Dolley’s Delights: A Positively Presidential Cookie

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April 14, 2013 by BettyCupcakes

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As I mentioned yesterday, I entered a contest to become the Official Cookie of the Belle Grove Plantation, the birthplace of James Madison.  Bakers were asked to submit recipes for cookies that James Madison would like.

To vote for BettyCupcakes’ Dolley’s Delights, please do the following:

1.       Like the “Belle Grove Plantation at Port Conway” Facebook Fan Page.

2.       Go to the album “Top Ten Cookies” and click “Like” for Dolley’s Delights!

Cookies for James Madison

With that in mind, I started to research.  Turns out, Mr. Madison wasn’t much of a foodie.  In fact, he didn’t really like food at all and suffered from stomach issues most of  his life.  This was pretty disheartening for me.  How could I create a cookie for someone who didn’t like food?  (The fact that he is dead is less concerning.)

Finally I stumbled on a small morsel of information- Mr. Madison did enjoy ice cream, and in particular, peppermint ice cream.  An recipe was born!

Recipe development is a funny thing.  You come up with a great idea and then execute it only to have a complete flop.  It took me three versions to finally bring my vision of a peppermint ice cream cookies to life!

Version 1: Shortbread Cookie with Mint Extract. *Verdict = atrocious

Version 2: Shortbread cookie with crushed peppermint candies in the dough. *Verdict = Tasty, if you ignored the fact that it looked like it had the chicken pox.  Whoops.

Version 3: Success!  This recipe keeps in mind the ingredients that would have been available to Dolley Madison’s kitchen staff at the time.  Further, James Madison was influenced by several Scottish scholars, who very well may have enjoyed their own versions of Scottish shortbread with the future president.

Dolley’s Delights

These rich, buttery cookies are reminiscent of the peppermint ice cream that James Madison is reported to have enjoyed.

Ingredients:

  • 4 sticks unsalted butter, room temperature
  • 1 cup powdered sugar, sifted
  • 3 cups all-purpose white flour, spooned, levelled, and sifted
  • ~20 peppermint candies, crushed
  • 1 cup white chocolate chips

Instructions:

  1. Using either a stand mixer or hand mixer, cream butter and powdered sugar on medium until fluffy, 3-5 minutes. Scrape the bowl and beat a minute more.  Scrape the bowl again and add all sifted flour.  Mix on low until a soft dough forms ~ 1 minute.  Scrape bowl and mix 30 seconds more.
  2. Turn dough out onto a large rectangle of plastic wrap.  Shape into a round log that is ~12 inches long and 2 inches tall.  Use the plastic wrap to help you shape the log and pack the dough together. It should be very tightly packed.  Wrap in a second layer of plastic wrap and chill at least 3 hours or until very firm.
  3. Preheat oven to 325.
  4. Once the dough is chilled, remove from the refrigerator.  Using a serrated knife, slice the log into ¼ inch thick slices.  It should yield approximately 40 cookies.
  5. Place slices onto large (14×16) ungreased cookie sheets, approximately 1 inch apart.  Bake 15-18 minutes until just barely browned on edges.  Cool entirely on cookie sheet.
  6. Once cool, remove onto a wire rack.
  7. In a food processor, crush the peppermint candies until ground to small pebbles.  You want to stop before they are dust.
  8. Using a double boiler, melt 1 cup of white chocolate chips.  Stir occasionally.
  9. Once melted, frost each of the cooled cookies with a thin layer of white chocolate.  Sprinkle ~⅛ tsp of crushed peppermint candy on top of each cookie.

Please go vote for my cookie- thanks, y’all!

To vote for BettyCupcakes’ Dolley’s Delights, please do the following:

1.       Like the “Belle Grove Plantation at Port Conway” Facebook Fan Page.

2.       Go to the album “Top Ten Cookies” and click “Like” for Dolley’s Delights!


  • […] The recipe for Dolley’s Delights can be found here! […]

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