Tuesday, February 2, 2010

Snickerdoodle Blondies.... II

These were some good blondies.  I really, really liked them.  I prefer them over the other snickerdoodle blondies I've made before.  These rose well, were nice, thick and chewy.  They had a GREAT texture and taste.  They were easy to make, too.  The recipe comes from Recipe Girl.  I was taking these somewhere, so I didn't have time to do the glaze/icing on top, but they were delish nonetheless.  I had a little less than 1 cup of cinnamon chips hanging around, so I threw those in.  It would be good without them, too.  Either way works.

PS:  Today I've been blogging for 2 years!!  (Although, I didn't realize this fact until Feb. 18 and came and added this on here- lol!)

Snickerdoodle Blondies

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

**This post and photos are property of http://dishingwithdish.blogspot.com/ **


RecipeGirl said...

Glad you enjoyed!!

JelliDonut said...

Oh yum! Must try these soon!

Sugar said...

Yup, definitely going to have to try these now! =)

Peabody said...

I will have to give these ones a try!!!