Tuesday, February 24, 2009

Snickerdoodle Blondes

Snickerdoodle Blondes

Snickerdoodle Blondes

1 cup (2 sticks) of unsalted butter at room temperature
1 cup sugar
1 cup loosely packed light brown sugar
3 oz. Mascarpone Cheese
2 eggs
1 tsp. vanilla
1/2 tsp baking powder
1 tsp baking soda
pinch of salt
3/4 tsp. cream of tarer
1/4 tsp. nutmeg
1 cups all-purpose flour

Cinnamon Sugar for coating (about 1/3 cup)


Preheat oven to 350F.

Butter a 9 x 13 inch pan. Sprinkle with cinnamon sugar and move pan around to make sure that the bottom and sides are coated. Set aside.

In a medium bowl, sift together the flour, baking powder, baking soda, salt, nutmeg and cream of tarter.

Cream together butter and sugars. Add the Mascarpone cheese and beat until fully incorporated. Add eggs one at a time, then add the vanilla and mix.

On low speed add your flour mixture until fully incorporated.

Spread mixture evenly into prepared pan. This is a thick batter. Sprinkle with cinnamon sugar on top of batter.

Bake for 20-25 minutes.

Remove from oven when toothpick comes out clean and let cool on wire rack for 5 minutes. Cut into squares and serve.

Adapted from Peabody

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