Sixteenth new recipe

I felt like a kid a Christmas when I first saw this recipe. Not only do I have an insatiable sweet tooth, but snickerdoodles scream, “It’s the holidays!” to me, which is perfect because I’m a Christmas fanatic. I’ve attempted to make blondies twice, a brown sugar variety and a pumpkin variety, but the results haven’t been great. They were disappointing because I expected them them to have the same consistency as brownies, but without the chocolate. No luck with that, so far. But since bar cookies are ideal for the Christmas care packages I send to my family and friends each year, I’ve been gathering all sorts of blondie recipes on my Delicious account with the hope that at least a few of them will turn out well. And since I wanted to know if these fabulous-sounding treats were worthy of my Christmas care packages before the holidays rolled around, I figured I needed to try them and find out. You see, I don’t like experimenting with new recipes too close to my deadline for mailing the care packages because I’m ashamed to send mediocre cookies to my loved ones. The holidays are stressful enough without worrying about how your cookies are going to taste! No, it’s much better to use tried-and-true recipes and be absolutely sure that the outcome will be delicious. So even though the holidays are eight months away, I used some of my free time while Dan was at the Laker game on Thursday night to make my first batch of snickerdoodle blondies. And I’m glad I did. Simply put, these squares are a little piece of heaven. They are moist, fragrant, and buttery beyond your wildest imagination. Best of all, they have that brownie-without-the-chocolate texture that I was craving. I only made a half batch of the original recipe (but I kept the amount of cinnamon and nutmeg the same to amp up the spices, which I think turned out great) and in two days they were gone. As Dan and I gobbled up the blondies on Friday night he declared them to be “insane,” which is the highest praise he’s ever given any of my cooking. All I can say is, yes, these snickerdoodle blondies are indeed worthy of my Christmas 2011 care packages. I will most definitely be making these again!

1 1/3 cups flour
1 tsp baking powder
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 tsp salt
1 c packed brown sugar
1/2 c butter, softened
1 egg
1 Tbsp vanilla extract
1 Tbsp granulated sugar
1 tsp cinnamon
1/4 tsp nutmeg

Preheat oven to 350 deg F. Combine the flour, baking powder,1 tsp cinnamon, 1/4 tsp nutmeg, and salt and set aside. In large bowl, beat together butter and brown sugar for 3 minutes. Add in the egg and vanilla and beat until smooth. Stir in the flour mixture until well blended. Spread the batter evenly in a greased 8×8″ pan (the mixture will be somewhat cookiebatter-ish, so it’s best to spread it out with a greased spatula or your hands). Combine the granulated sugar, remaining 1 tsp cinnamon, and remaining 1/4 tsp nutmeg in a little bowl and evenly sprinkle the mixture over the top of the batter. Bake 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool before cutting. Enjoy!

Based on My Baking Addiction’s Snickerdoodle Blondies.