Delectables at the Governor's

Posted: Sunday, December 16, 2001

Thousands of people flock to the Governors Mansion every December to meet the first couple and celebrate the annual holiday open house.

The staff at the mansion spends months preparing for the party, which draws about 3,000 people each year. Chef Stefani Marnon this year baked 12,440 cookies, 1,440 slices of bread, 10,350 pieces of homemade candy and 1,600 tartlets to feed the crowd.

The staff recently released five favorite recipes of cookies offered at the annual party.

 

 

 

Thumbprint Cookies

1/2 cup sugar

1 cup butter, softened

1 teaspoon vanilla

2 egg yolks

2 1/4 cups all-purpose flour

1 teaspoon baking powder

jam of choice

Cream butter, sugar, vanilla and yolks until fluffy. Gradually add flour and baking powder. Mix well. Refrigerate 30 minutes.

Heat over to 350 degrees. Shape dough into 1-inch balls and place 2 inches apart on cookie sheet. With thumb, make imprint in center of each cookie. Fill with your favorite jam.

Bake 11-14 minutes or until golden brown around edges. Makes 3 1/2 dozen.

 

Chocolate Crinkles

6 1/2 tablespoons unsalted butter

7 ounces semi-sweet chocolate, coarsely chopped

2/3 cup powdered sugar

3 eggs

2 1/2 teaspoons vanilla

1 1/2 cups all-purpose flour

3 tablespoons unsweetened cocoa powder

1/4 teaspoon salt

1/2 teaspoon baking powder

1 1/4 cups powdered sugar

Preheat oven to 400 degrees. Melt chocolate and butter until smooth. Stir in powdered sugar. Beat in eggs one at a time. Stir in vanilla.

In separate bowl, stir together dry ingredients. Add dry ingredients to chocolate mixture. Stir until blended. Cover and refrigerate until firm enough to form into balls. Roll dough into 1 1/4-inch balls, drop into powdered sugar until coated (no chocolate showing) and transfer to greased cookie sheets.

Bake 11-14 minutes or until just beginning to feel firm when center is pressed. Makes three dozen.

 

Swedish Tea Cakes

1/2 cup powdered sugar

1 cup butter, softened

2 teaspoons vanilla

2 cups all-purpose flour

1 cup finely chopped or ground almonds

1/4 teaspoon salt

powdered sugar

Heat oven to 325 degrees. In large bowl, combine sugar, butter and vanilla; blend well.

Stir in flour, almonds and salt until dough holds together. Shape into 1-inch balls. Place an inch apart on ungreased cookie sheets.

Bake 15-20 minutes or until set but not brown. Immediately remove from cookie sheets. Cool slightly; roll in powdered sugar. Cool completely; roll again in powdered sugar. Makes five dozen.

 

Gingersnaps

3 3/4 cups all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

4 teaspoons ground ginger

1 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon salt

1 1/2 sticks unsalted butter, softened

1 2/3 cups sugar

2 eggs

1/2 cup dark molasses

2 teaspoons fresh lemon juice

1/4 teaspoon finely grated lemon zest

Preheat oven to 350 degrees. Whisk together dry ingredients, set aside.

Beat butter and sugar on medium speed until very fluffy. Add eggs, molasses, lemon juice and lemon zest until well combined. Stir flour mixture into the molasses mixture until well blended and smooth. Pull off pieces of dough and roll into 1-inch balls. Pat down the balls to flatten the tops slightly.

Bake 10-13 minutes or until the tops are brown and the center is firm when lightly pressed. Makes six dozen.

 

Coconut Macaroons

2/3 cup sweetened condensed milk

1 large egg white

1 1/2 teaspoon vanilla

1/8 teaspoon salt

3 1/2 cups flaked or shredded sweetened coconut

Preheat oven to 325 degrees. Cover cookie sheets with paper or foil.

Stir together first four ingredients until well combined. Stir in the coconut until well blended. Drop the dough onto cookie sheet using a tablespoon, spacing about 2 inches apart.

Bake 20-25 minutes or until golden brown. Makes two dozen.



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