SNICKERDOODLE COOKIE BAR
Jo Anne Sugimoto
I love the snickerdoodle cookies because it reminds me of my mom. But these blondie-type bars are the bomb!!! You can add whatever you please into the batter.
Personally, I love to put in lightly toasted macadamia nuts and toffee bits . . . YUM!!!
1 1/2 csugar
1/4 csour cream
1 cmochiko (japanese rice flour)
1 tspcream of tartar
1 tspbaking soda
1 tspbaking powder
1 tspvanilla extract
How to Make SNICKERDOODLE COOKIE BAR
- Preheat the oven to 350 degrees. Prep a 9 x 13 inch pan with non-stick cooking spray.
- In a small bowl, combine the 1/3 sugar and 1 Tbsp. cinnamon. Sprinkle half of it onto the bottom and sides of the pan. Set aside the remaining cinnamon/sugar mixture.
- In a large mixing bowl, cream the butter and sugar. Add the eggs one at a time, mixing after each egg. Stir in the sour cream until just blended.
- In a separate bowl, combine the flour, mochiko, baking soda, cream of tartar, baking powder and salt, blend.
- Add to the butter/sugar mixture in 3 increments, blending with each addition. Add the vanilla extract last, blend.
- Spread the dough evenly into the prepared pan and sprinkle the remainder of the cinnamon/sugar mixture on the top, covering it completely.
- Bake for 30 minutes or until the center is moist but not doughy.
- Remove from the oven onto a rack to cool.