Snickerdoodle Blondies

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!

Snickerdoodle Blondies

Adapted from Dozen Flours - makes 30 bars

Ingredients:

• 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

Directions:

1. Preheat oven to 350F. Lightly grease a 9 x 13 inch pan.
2. Sift together flour, baking powder and salt and set aside. In large bowl, beat together butter, sugar, egg and vanilla until smooth.
3. 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.
4. Bake 25-30 minutes or until surface springs back when gently pressed. Cool slightly. While still warm, cut into bars with a sharp knife.