I was looking through some of my favorite food blogs the other day, when I stumbled onto Peabody's wonderful blog.
The first thing I did when I saw this recipe was drop my mouth open in amazement. I've NEVER seen SNICKERDOODLE BLONDIES before. I knew I had to try them, and soon.
It's one of my dance team members birthday tomorrow, so these will be for her.
But you better bet I had my share before packaging them away!
I HIGHLY recommend trying these. Peabody says to serve them warm with ice cream...YUM! I just warmed mine up a little, and ate them that way. But next time, I will for sure be putting ice cream on top!
2 sticks butter, at room temp.
1 cup sugar
1 cup brown sugar
3 ounces Mascarpone cheese
1 tsp vanilla
1/2 tsp baking powder
1 tsp baking soda
pinch of salt
3/4 tsp cream of tartar
1/4 tsp fresh grated nutmeg
2 cups all-purpose flour
Cinnamon sugar for coating (about 1/3 cup)
Preheat oven to 350. Butter a 9x13 inch pan. Sprinkle cinnamon sugar and move pan around to make sure the bottom and sides are coated. Set aside.
In a medium bowl, sift together flour, baking powder, baking soda, salt, nutmeg, and cream of tartar.
Using a stand mixer, cream together butter and sugars. beat for 3 minutes. scrape down bowl.
Add mascarpone cheese and beat until fully incorporated. Add eggs, one at a time, scraping down the bowl after each addition.
Add vanilla, beat another 30 seconds.
On low speed add the flour mixture. Mix until fully incorporated.
Spread mixture into pan. Even out with spatula.
Sprinkle more cinnamon sugar on top.
Bake 20-25 minutes. Remove from oven let cool on wire rack. Cut into squares.