There was a time, not all that long ago, that I delighted in a challenging recipe.
How long would it take? What techniques and tools would I have to use? And, the ever important, would it actually turn out?
Well, baking is still a hobby. I do love a new recipe. But little Noah is my new hobby, so those tougher recipes are going to have to wait a bit and collect a little more dust in the pile they’re sitting in.
Again I bring you a quick, but winning treat. I do love a snickerdoodle cookie. I have a great recipe for that too — stay tuned. But when you’re short on time or just don’t want to get out the baking sheets, give this a try. If you’re just dying to have the round cookie shape, get out your cookie cutter and call them cookies!
printer friendly recipe
1 ½ cups flour
1 teaspoon cream of tartar
½ teaspoon baking soda
½ teaspoon salt
½ cup butter, softened
¾ cup granulated sugar
1 teaspoon vanilla extract
1 tablespoon granulated sugar
½ teaspoon cinnamon
Heat over to 350. Grease a square baking pan (8×8 or 9×9 or even a round cake pan).
Whisk together or sift the flour, cream of tartar, baking soda and salt. Set aside.
Cream the butter and sugar until light and fluffy. Add the egg and vanilla. Gradually add the flour mixture. Spread into pan. It will be more like cookie dough, so using your fingers to spread the dough will make it much easier.
Combine the sugar and cinnamon in a small bowl. Sprinkle over the dough.
Bake at 350 for 14-16 minutes, or until a toothpick inserted near the center comes out clean. Let cool in pan. Cut into bars and enjoy!