Snickerdoodle Blondies

I spotted these delicious-looking bars over at Culinary Concoctions by Peabody a while ago, and have had them bookmarked ever since. I was waiting to make them until I had a half-container of mascarpone cheese lying around, (and a little time on my hands) and that moment came yesterday. :) You'll notice that my bars look a little darker than Peabody's; that's because I used half whole-wheat pastry flour. Not really on purpose; I started out using only 1/2 cup ww pastry flour, but then I ran out of white flour and was too lazy to open a new bag, so I ended up using exactly half white, half ww pastry. There are no adverse effects from this at all; the only thing I noticed was the darker color (which usually isn't so visible when using ww pastry for baked goods). Oh, also, my top didn't get as crackly as Peabody's, but I was ok with that.

These bars are extremely chewy, delicious, cinnamony...... I baked them before dinner, and couldn't stop cutting myself a tiny piece, over and over again, when I was making dinner. They're popular with the kids, too. ;)

I used a glass baking pan, so my baking time was longer.

Snickerdoodle Blondies
by Peabody

8 ounces (two sticks) unsalted butter, at room temperature
1 cup granulated sugar
1 cup loosely packed light brown sugar
3 ounces Mascarpone cheese
2 eggs
1 tsp vanilla extract
½ tsp baking powder
1 tsp baking soda
pinch of salt
¾ tsp cream of tarter
¼ tsp freshly grated nutmeg
2 cups all-purpose flour

Cinnamon Sugar for coating (about 1/3 cup)

Preheat oven to 350F. Butter a 9 by 13-inch pan. Sprinkle cinnamon sugar and move pan around to make sure that the bottom and sides are coated. Set aside.

In a medium bowl, sift together the flour, baking powder, baking soda, salt, nutmeg, and cream of tarter. Using an stand mixer, cream together the butter and sugars. Beat for three minutes. Scrape down the bowl. Add the Mascarpone cheese and beat until fully incorporated. Add eggs, one at a time, scraping down the bowl after each addition. Add the vanilla and beat for another 30 seconds. On low speed add the sifted flour mixture. Mix until fully incorporated.

Spread mixture evenly into prepared pan. This will be hard as it is a thick batter. I found it easiest to just wet my hands a little and press the batter into the pan. Then even it out afterwards with a spatula. Sprinkle more cinnamon sugar on top of the batter.

Bake for 20-25 minutes. Remove from oven and let cool on a wire rack for 5 minutes. Cut into squares and serve.