Snickerdoodle Blondies

I have been cooking and baking for years.  I have read all sorts of blogs are all about baking and cooking.  I got to thinking, why not put the stuff I make on my blog.

I am not as organized, sophisticated or good at photographing food as many others, I usually don't even think about taking pictures until I am done,  but oh well.

Here is the finished product:

Although they don't taste exactly like a Snickerdoodle cookie, they are delicious!!!

Snickerdoodle Blondies
http://reciperhapsody.wordpress.com

Cookies:
2 2/3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
½ teaspoon cream of tartar
1 teaspoon salt
2 cups brown sugar, packed
1 cup butter, at room temperature
2 large eggs, at room temperature
1 tablespoon vanilla extract

Topping:
2 tablespoons granulated sugar
1 teaspoon ground cinnamon
pinch of nutmeg

Preheat oven to 350 degrees F.  Spray 9×13-inch pan with nonstick spray, line pan with parchment and let it hang over the sides, then  spray the parchment with nonstick spray too. (The parchment is optional but creates nice handles to lift the bars out for easier cutting.) In a medium bowl, whisk together flour, baking powder, cinnamon, nutmeg, cream of tartar and salt; set aside. In a large bowl, cream together butter and brown sugar with an electric mixer (3 to 5 minutes). Mix in eggs, one at a time, then vanilla, beating until smooth. Stir in flour mixture until well blended. The batter will be thick. Spread it evenly into the prepared pan. Spray your hands with cooking spray and use them to pat the mixture down evenly. Combine the topping ingredients in a small bowl; sprinkle evenly on top of batter. Bake 25 to 30 minutes or until surface springs back when gently pressed. Let pan cool completely. When ready to cut, use ends of parchment paper to lift out baked bars. Place on a cutting board. Use a large, sharp knife to cut into bars.

Makes 20 to 24 bars