I originally wanted to make snickerdoodle cookies, alas, I didn't have any cream of tartar on hand. Then I thought snickerdoodle muffins. You need cream of tartar for that too? Dangit. Snickerdoodle blondes? You don't need cream of tartar? YES! Victory!
I made these a few weeks ago, I brought three-fourths on them into the Bivouac, but I gave the other fourth to Jake in a little baggie when we were meeting for a drink at Ashley's after I got off work. They never made it back to his house. He had one at Ashley's before he left, gave one to a friend he saw there… and then every minute on the walk back to his house he ate another one. Needless to say, I think these were a hit. They also weren't hard to make and my house smelled wonderful while they were baking. The texture of them is somewhat like a really thick sugar cookie and somewhat like a brownie - trust me, it's good!
On a side, personal, note: Today was my last day of classes at the University of Michigan! I am (almost) officially a college graduate!
Adapted from Dozen Flours - makes 30 bars
- 2 2/3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon Kosher salt
- 2 cups packed brown sugar
- 1 cup butter, at room temperature
- 2 eggs, at room temperature
- 1 tablespoon vanilla extract
- 2 tablespoons white sugar
- 2 teaspoons cinnamon
- Preheat oven to 350F. Lightly grease a 9 x 13 inch pan.
- Sift together flour, baking powder and salt and set aside. In large bowl, beat together butter, sugar, egg and vanilla until smooth.
- Stir in the flour mixture until well blended. Spread evenly in prepared pan (mixture will be somewhat cookiebatter-ish). I used my wet hands to spread the batter into the pan. Combine white sugar and cinnamon in a little bowl. Evenly sprinkle cinnamon sugar mixture over the top of the batter.
- Bake 25-30 minutes or until surface springs back when gently pressed. Cool slightly. While still warm, cut into bars with a sharp knife.