Snickerdoodle Shortbread Bars








This feeling of waiting is palpable this week.  Having organized, cleaned, crossed items off lists, shopped, sewed, baked and prepared as much as seems possible, I'm so ready for our baby boy to join us.  It could happen any day now... or we could still have a few weeks of waiting.

Last weekend was restful with lots of sleeping in and a little baking.  The days are still hot, but the nights are almost cold, and the first signs of fall are visible in the purple leaves just starting to appear on our maple tree.  And since fall is on its way, I had to bake something snickerdoodly.

These snickerdoodle bars begin with a buttery shortbread cookie layer, and then a creamy, tangy filling of cream cheese and brown sugar, with cinnamon, bourbon and vanilla.  More of the shortbread is sprinkled over the filling as a crumb topping, and finally, a dusting of cinnamon and sugar brings it all together.

I can't wait to have a little helper in the kitchen to bake with me...










Snickerdoodle Shortbread Bars
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Crust and Topping.
  • 1 1/2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1 teaspoon salt
  • 3/4 cup cold, unsalted butter, cut into pieces
Filling.
  • 8 ounces cream cheese, room temperature
  • 1/2 cup dark brown sugar
  • 1 egg
  • 1/2 teaspoon cinnamon
  • 1 tablespoon bourbon (optional)
  • 1 teaspoon vanilla
  • 2 tablespoons granulated sugar + 1 teaspoon cinnamon (for sprinkling over the bars before serving)
Preheat the oven to 350 and spray an 8x8 baking dish with non-stick spray.

In your food processor, or with a pastry cutter, combine the crust/topping ingredients until pea-sized pieces of butter remain.  Reserve one cup of the crumbs for the topping, and press the remainder of the crumbs firmly against the bottom of the baking dish.  Bake crust for 20 minutes.

Meanwhile, beat the filling ingredients with an electric mixer until smooth and creamy.  Spread the filling over the hot crust, sprinkle the reserved crumbs over the filling and bake for 35 minutes until the topping is a pale golden.

Cool on the counter completely, then sprinkle with the cinnamon/sugar mixture before cutting into squares and serving.

Recipe from Curly Girl Kitchen

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