Snickerdoodle Blondies

It has been a horrible winter. I think no matter where you live, the same is true for you. I'm glad Mother Nature decided to share the winter love with everyone this year instead of dumping it all on us Minnesotans!

Our family decided to escape from that "love" and board a boat to Mexico. Nothing makes you appreciate the warm vacation weather like leaving a -40 degree wind chill at home.

I wish I could share all the bright sunshine, white sand and blue water with you all, but the best I can give is an amazing blondie recipe. Thick, chewy and moist! The original recipe did not include any cream of tartar and I missed that sour flavor profile that are in a classic snickerdoodle. I added a note at the bottom if you want to add it. I will next time I make them.

Snickerdoodle Blondies

(makes 12 bars)

1/2 C butter, room temperature

1 C sugar

1/4 tsp salt

1 large egg, room temperature

1 1/2 tsp vanilla

1 C flour

1 Tb sugar + 1/2 tsp cinnamon

1. Preheat oven to 350 degrees and spray a 8 x 8 inch baking pan.

2. In your mixer bowl, cream together the butter and sugar until light and fluffy, about 3-5 minutes. Add the egg, mix then scrape down the sides of the bowl. Beat in the salt and vanilla. Add the flour and mix until just combined. Spread into your pan and sprinkle with the cinnamon sugar. Bake for 30 minutes. Allow to cool completely before slicing and serving.

***Note: A double recipe can bake in a 9x13 pan for 38 minutes. Also, you might want to add 1 1/4 tsp of cream of tartar for the more authentic sourness of a snickerdoodle.