Sunday, 28 April 2013

Snickerdoodle Blondies

These squares remind me exactly of the speculaas cookies, otherwise known as Windmill cookies, that I enjoyed so much with sweet tea when I was growing up (and when I was older too). These are much softer then the traditional cookie but have the same yummy spices as the original.

Snickerdoodle Blondies
2 2/3 cups all purpose flour
2 tsp. baking powder
1 tsp. salt
1 tsp cinnamon
1/4 tsp. ground nutmeg
2 cups light brown sugar, packed
1 cup unsalted butter
2 eggs, room temperature
1 tsp. vanilla extract

2 Tbsp. white sugar
2 tsp. cinnamon

Cream butter and brown sugar. Add eggs one at a time and vanilla. Mix together dry ingredients and add slowly to creamed mixture. Spread dough evenly in greased 9 x 13 pan. In a small bowl, combine sugar and cinnamon and sprinkle over the top of the batter. Bake at 350F for 25 to 30 minutes or until surface springs back when gently pressed.