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Monday, February 22, 2010

Snickerdoodle Blondies

I got this recipe from another one of the blogs I frequent recipegirl and to say that they are amazing is an understatement. I think you have to be a fan of Snickerdoodles, but if you are you will love these bars. I am a big fan of blondies, they just taste amazing, but add the snickerdoodle to the blondie and you have something close to perfection. I hope you enjoy this masterpiece!

2 2/3 cups all-purpose flour
2 tsp. baking powder
1 tsp. ground cinnamon
¼ tsp. ground nutmeg
½ tsp. cream of tartar
1 tsp. salt
2 cups brown sugar, packed
1 cup butter, at room temperature
2 large eggs, at room temperature
1 Tbsp. vanilla extract
1 cup cinnamon chips, optional

2 Tbsp. granulated sugar
1 tsp. ground cinnamon
pinch of nutmeg

Glaze (optional):
1 cup powdered sugar, sifted
1 tsp. ground cinnamon
¼ cup heavy whipping cream
1 tsp. vanilla extract

1. Preheat oven to 350 degrees F. Spray 9×13-inch pan with nonstick spray. Line pan with parchment and let it hang over the sides. Spray parchment with nonstick spray too.
2. In a medium bowl, whisk together flour, baking powder, cinnamon, nutmeg, cream of tartar and salt; set aside.
3. In a large bowl, cream together butter and brown sugar with an electric mixer (3 to 5 minutes). Mix in eggs, one at a time, then vanilla. Keep beating until mixture is smooth.
4. Stir in flour mixture until well blended. If using cinnamon chips, stir them in now. The batter will be thick. Spread it evenly into the prepared pan. Spray your hands with cooking spray and use them to pat the mixture down evenly.
5. Combine the topping ingredients in a small bowl; sprinkle evenly on top of batter.
6. Bake 25 to 30 minutes or until surface springs back when gently pressed. Let pan cool completely.
7. When ready to cut, use ends of parchment paper to lift out baked bars. Place on a cutting board. If you’re adding the glaze, whisk the glaze ingredients in a medium bowl and drizzle onto the bars in decorative fashion. Let glaze set (this will work more quickly in the refrigerator) then use a large, sharp knife to cut into bars.

Makes 20 to 24 bars

1 comment:

Tiffanyrose said...

I made these last night and they where amazing. Thank you so much for sharing this treasure!