Friday, May 27, 2011

snickerdoodle blondies

When this recipe came up on my Blogger dashboard today I knew I had to make this recipe right away. The ingredients are so basic there's no reason not to make them right away! Luckily, I hadn't packed my 13x9 pan because these are heavenly, especially when they're still warm from the oven. You'll want to make them pronto. The gal at Delightful Bitefuls describes these beautifully.

snickerdoodle blondies (blog: Delightful Bitefuls)
2 2/3 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 cup unsaltd butter, softened to cool, room temperature
1 cup white sugar
1 cup lightly packed brown sugar
2 large eggs at room temperature
1 1/2 teaspoons pure vanilla extract

cinnamon-sugar topping
2 tablespoons white sugar
2 teaspoons cinnamon

Preheat oven to 350. LIghtly butter a 9x13x2 inch baking pan. Line with parchment paper and butter paper.
Mix together flour, baking powder, cinnamon and salt. Set aside.
In large bowl, beat together butter and sugar until creamy. Add eggs and vanilla and mix until smooth.
Add the flour mixture and mix until the flour is just incorporated. The batter will be thick like cookie dough.
Scrape batter into your prepared pan and spread evenly.
Make the topping by combine the sugar and cinnamon in a small bowl. Sprinkle the cinnamon-sugar topping evenly over the top of the batter. It will look like a lot, but trust me, it's perfect.
Bake 20-25 minutes or until a toothpick comes out clean. Cool slightly before cutting (or as long as you can stand).

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