#2,043: Snickerdoodle Bars

Ok, obviously this picture above does not look like a "bar."  It isn't!  The rest of the batter I made in a 9x13 pan, so it WAS a bar, but I wanted to try this before giving it to my friend.  So I saved a little bit of the batter and made a mini one in a small ramekin (this actually looks bigger in the picture than it was in person).  Although I thought this was a little dry, I really enjoyed it.  BUT it needs to be made in an 8x8 pan if you want it to have 2 layers and a cinnamon sugar middle like the recipe says.  I only had enough batter to fill the 9x13 pan and then sprinkle/mix in the cinnamon sugar on top.  It was still quite good that way though.  Since I did think it was a tad dry, the powder sugar glaze is definitely needed!  Next time I'd at least double the cinnamon sugar filling to make it stronger. 

2 1/3 cups Gold Medal™ all-purpose flour

1 1/4 teaspoons baking powder

1/2 teaspoon salt

3/4 cup butter or margarine, softened

1 1/4 cups granulated sugar

1/2 cup packed brown sugar

3 eggs

1 teaspoon vanilla

Cinnamon Filling

1 tablespoon granulated sugar

1 tablespoon cinnamon

Glaze

1 cup powdered sugar

1 to 2 tablespoons milk

1/4 teaspoon vanilla 

Heat oven to 350° F. Spray or grease bottom only of a 13x9-inch baking pan with cooking spray. In a small bowl, combine flour, baking powder, and salt; set aside.

In a large bowl, beat butter with electric mixer on high speed until creamy. Beat in sugars. Gradually beat in eggs and vanilla into sugar mixture until combined. On low speed, beat in dry ingredients until combined.

Spoon half the batter into pan; spread evenly. Sprinkle cinnamon-sugar mixture evenly over batter.

Dollop teaspoon size amounts of remaining batter evenly over cinnamon-sugar mixture.

Bake 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean. Cool completely, about 1 hour.

In a small bowl, stir glaze ingredients until smooth and thin enough to drizzle. Drizzle over bars. For bars, cut into 6 rows by 4 rows.