I hope you all enjoyed the first presidential cookie recipe and were able to share it with loved ones while learning a bit of U.S. history in the process. For the second installment of this series, naturally we’ll be learning about our nation’s second president, John Adams.
Adams was born into a comfortable life as the son of a farmer and shoemaker. Although his father insisted that he be formally educated, Adams made it known that he, too, would rather live the simple life of a farmer. He eventually excelled in school and earned his bachelor’s and master’s degrees from Harvard University. After studying at Harvard, he struggled with the decision to become a lawyer, feeling that he would have to abandon his moral code. While teaching school throughout his law apprenticeship, he became very familiar with legal and political issues and realized he could be a man of strong beliefs and ethics while also being a lawyer.
A founding father, John Adams first stepped into politics in 1774, serving on the First Continental Congress and helped draft the Declaration of Independence. He served as the first vice president of the United States and was then president from 1797-1801. He and his wife, Abigail Adams, were the very first residents of the White House. Although its construction was not yet complete, the White House was then referred to as the “President’s Palace.”
Upon completion of the White House, President Adams and the First Lady held a reception on New Year’s Day in 1801. This occasion was the first formal gathering at the White House. Not unlike other celebrations, there was an abundance of decadent desserts and refreshments. A main ingredient in many of those recipes was molasses. Although the Molasses Act of 1733 put a tax on sugar and molasses imports, molasses was cheaper and healthier than sugar, thus becoming an essential ingredient in early American recipes. A favorite cookie recipe of John Adams was one that called for molasses.
Hope you enjoy this recipe! Many blessings!
Molasses Ginger Snaps
1 cup butter
1 cup sugar
1 cup light molasses
1 tbsp. vanilla
1 tsp. ginger
1¾ cups sifted flour
Powdered sugar for dusting
Preheat oven to 325 degrees.
In a medium saucepan, heat butter, sugar, molasses and vanilla until well blended. Add ginger. Remove mixture from heat and add flour a little at a time, beating after each addition.
Drop teaspoons of the mixture onto a cookie sheet lined with parchment paper, allowing 3 inches between the snaps. Bake 8 to 12 minutes until edges are brown.
Cool snaps on parchment paper until firm, then move rack to cool completely. Dust lightly with powdered sugar.
Yield: 4 dozen snaps.
To order Mary Beth’s cookbook, or for more recipes, videos or information, visit MaryBethsKitchen.com.