Jan D'Atri President's Day treats

It's Presidents' Day and Jan D'Atri was up to the occasion (as she always is!)  She brought in Martha Washington's Balls, some sugar cookies, and of course ..  an appropriate cocktail!  If you missed the fun on the air you can watch the Facebook Live video right here!  And no need to take notes, we've posted all the recipes below!


The classic El Presidente Cocktail 


1½ oz. white rum1½ oz. Vermouth

1 barspoon Curaçao or Grand Marnier (also, Cointreau and Triple Sec)½ barspoon real grenadineThinly cut orange peelTools: barspoon, mixing glass, strainerGlass: cocktailGarnish: Orange Peel


Stir ingredients well with cracked ice and strain into a chilled glass. Twist a swatch of thinly cut orange peel over the top and drop in or discard.

Sugar cookies

Mary Todd Lincoln Sugar Cookies 


1/2 cup butter

1/2 cup granulated sugar

1/2 cup powdered sugar

1/2 cup vegetable oil

1 egg

1 teaspoons vanilla extract

2 1/2 cups flour

1/2 teaspoon baking soda

1/2 teaspoon cream of tartar

1/2 teaspoon salt


Combine butter and both sugars and beat until creamy. Add oil, egg and vanilla extract, mixing well. Add flour, baking soda, cream of tartar and salt. Roll the dough into 1-inch balls the size of a walnut.  Drop balls into granulated sugar and roll them around. Place on baking sheet with parchment paper. Using a kitchen glass, press the balls to 1/4 inch thick. Leave 1/2 inch in between each cookie. Bake at 350 degrees for 12 minutes. Remove from the oven and cool. Makes approximately 30 cookies.

Note: If you want to ice the cookies, omit rolling the balls around in sugar.


Martha Washington Balls


1 pound powdered sugar

7 oz (1/2 of a 14.oz can) sweetened condensed milk

1 cup sweetened flaked coconut

4 tablespoons butter, melted

1 1/2  cups pecans, chopped

Dipping chocolate  


Line a baking pan or tray parchment paper.

 In a large mixing bowl combine powdered sugar, condensed milk, coconut, melted butter, and pecans. With your hands, shape the mixture into balls and place on the pan or tray. Refrigerate the candy until the balls are very firm. Heat the dipping chocolate according to instructions. Dip the chilled balls in dipping chocolate and let cool. Store the candy in an airtight container in the refrigerator.

Jan's Note: For more intense flavor, toast pecans and coconut separately in a skillet on the stove before adding to mixture. Do not burn!

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