I've grown more and more fond of bar cookies lately. As my kids get older and busier with all of their activities, my time in the kitchen has shrunk. I still bake regular cookies every now and then, but I more often bake a pan of bar cookies
to fill the needs of an after school snack or treat to take to the team event we are off to. I recently was in the mood for snickerdoodles, but knew I didn't have the time to bake up all the different batches of dough. I adapted my recipe with the hopes that it would bake okay as a bar. It was waaay better than okay. Scrumptious Snickerdoodle Bars are the new family favorite treat!
Scrumptious Snickerdoodle Bars
½ cup
butter, softened
½ cup white
bean puree
2 cups brown
sugar
2 eggs
1 Tbsp
vanilla
1⅓ cups
whole wheat flour
1⅓ cups
all-purpose flour
2 tsp baking
powder
½ tsp salt
1 tsp cinnamon
Topping:
1 ½ tsp
sugar
1 tsp
cinnamon
Cream
butter, bean puree, and brown sugar. Add eggs and vanilla. Add dry ingredients
and mix well. Batter will be very thick. Press into a well greased 9x13 pan.
Mix topping ingredients and sprinkle over the top. Bake at 350° for 20-25
minutes or until set and golden brown. Cool completely before cutting into
bars. Store in an airtight container. They will hold for 5-6 days and still
taste as good as new.
Crowd-Size Batch
¾ cup + 2 Tbsp butter, softened
¾ cup + 2 Tbsp white bean puree
3⅓ cups brown sugar
3 eggs
5 tsp vanilla
2 cups + 2 Tbsp whole wheat flour
2 cups + 2 Tbsp all-purpose flour
3⅓ tsp baking powder
¾ tsp salt
1¾ tsp cinnamon
Topping:
2 ½ tsp sugar
1¾ tsp cinnamon
Mix as above, Press into a well greased 10x17 jelly roll pan. Bake as above. Makes 48 bars.
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