Snickerdoodle Bars
Do you like snickerdoodles but lack the time to make, chill, roll into balls and bake them? Then this is the cookie bar for you. I've really gotten into cookie bars of late and this one is a favorite I used a lot last year as thank you gifts for the nurses during my clinical rotations.
Inspired by Dine and Dish but using my mom's recipe (except for two minor changes).
1/2 C butter
1/2 C shortening (yes, I really said that. All butter snickerdoodles are inferior)
1 1/2 C sugar
2 large eggs
1 scant t vanilla extract
2 3/4 C AP flour
2 t cream of tartar
1 t baking soda
1/2 t salt
For topping:
2 T sugar
1 to 1 1/2 t cinnamon (use vietnamese cinnamon if you have it)
Preheat oven to 350 and grease an 8x8 baking pan. Consider using a parchment sling but don't worry about it if you don't want to do it. Sift together dry ingredients and set aside. Cream together butter, shortening and sugar until light an fluffy. Scrape down sides of bowl before adding eggs. Add eggs and vanilla, beating to combine and scrape down sides of bowl before adding dry ingredients. Add dry ingredients and mix on lowest setting lest you send flour flying all over your kitchen. When ingredients are thoroughly combined, pat into an even layer in your baking pan. Mix together sugar and cinnamon and really, really consider buying yourself some vietnamese cinnamon. It really elevates the flavor of your baked goods and savory dishes. Sprinkle cinnamon sugar over cookie dough and place baking pan in the oven for 14-18 minutes. If you use a 9x9 the baking time will be closer to 14 minutes. Allow cookies to cool completely before cutting. The dough will puff up and then sink as it cools, fyi, so if you want to keep the edges for yourself as chef's treat, by all means do so. Cut into squares or bars and enjoy.
Inspired by Dine and Dish but using my mom's recipe (except for two minor changes).
1/2 C butter
1/2 C shortening (yes, I really said that. All butter snickerdoodles are inferior)
1 1/2 C sugar
2 large eggs
1 scant t vanilla extract
2 3/4 C AP flour
2 t cream of tartar
1 t baking soda
1/2 t salt
For topping:
2 T sugar
1 to 1 1/2 t cinnamon (use vietnamese cinnamon if you have it)
Preheat oven to 350 and grease an 8x8 baking pan. Consider using a parchment sling but don't worry about it if you don't want to do it. Sift together dry ingredients and set aside. Cream together butter, shortening and sugar until light an fluffy. Scrape down sides of bowl before adding eggs. Add eggs and vanilla, beating to combine and scrape down sides of bowl before adding dry ingredients. Add dry ingredients and mix on lowest setting lest you send flour flying all over your kitchen. When ingredients are thoroughly combined, pat into an even layer in your baking pan. Mix together sugar and cinnamon and really, really consider buying yourself some vietnamese cinnamon. It really elevates the flavor of your baked goods and savory dishes. Sprinkle cinnamon sugar over cookie dough and place baking pan in the oven for 14-18 minutes. If you use a 9x9 the baking time will be closer to 14 minutes. Allow cookies to cool completely before cutting. The dough will puff up and then sink as it cools, fyi, so if you want to keep the edges for yourself as chef's treat, by all means do so. Cut into squares or bars and enjoy.
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