For National Pecan Day earlier this month, I baked and brought in Butter Pecan Cookies to work. I was passing some cookies out to our customer service reps, when one rep commented on how good the Snickerdoodle Cookies I had made and brought in to a training session a few months ago were so good. These bars are one of the many good ideas in The Big Book of Cookies that I had earmarked to try sometime, so this weekend was as good of time as any! I boozed up the glaze but otherwise made the bars are directed.
Ingredients:
Bars:
2 1/3 cup flour
1 1/4 teaspoons baking powder
1/2 teaspoon salt
3/4 cup salted butter, softened
1 1/4 cups sugar
1/2 cup brown sugar
3 eggs
1 teaspoon vanilla
Cinnamon Filling:
1 tablespoon cinnamon
2 tablespoons sugar
Glaze:
1 cup powdered sugar
1/4 teaspoon vanilla
1 tablespoon Rum Chata
Preparation:
1. Preheat oven to 350 degrees. Prepare a 13x9 pan by greasing and lining with parchment paper.
2. Beat butter with the paddle attachment in the mixer until smooth.
3. Add sugar and brown sugar and mix until combined.
4. Add vanilla and eggs, one at a time, until well blended.
5. Sift flour, salt, and baking powder together in a separate bowl. Gradually add to the butter mixture until batter is uniform. Scrape down the sides of the bowl as needed. Dough will be relatively thick.
6. Spoon half of dough into prepared pan and smooth out over the bottom of the pan.
7. Make the cinnamon filling in a small bowl by mixing together. Sprinkle evenly over the batter in the pan.
8. Drop teaspoon size dollops of remaining dough over the cinnamon layer.
9. Bake for 23-27 minutes, until edges start to brown. Cool completely in pan, about an hour.
10. Make glaze by stirring powdered sugar, vanilla, and Rum Chata together in a small bowl.
11. Use a spoon or fork to drizzle glaze over the bars in the pan. Let the glaze set for at least 10 minutes.
12. Lift bars out of pan and cut into squares. Store in airtight container.
Ingredients:
Bars:
2 1/3 cup flour
1 1/4 teaspoons baking powder
1/2 teaspoon salt
3/4 cup salted butter, softened
1 1/4 cups sugar
1/2 cup brown sugar
3 eggs
1 teaspoon vanilla
Cinnamon Filling:
1 tablespoon cinnamon
2 tablespoons sugar
Glaze:
1 cup powdered sugar
1/4 teaspoon vanilla
1 tablespoon Rum Chata
Preparation:
1. Preheat oven to 350 degrees. Prepare a 13x9 pan by greasing and lining with parchment paper.
2. Beat butter with the paddle attachment in the mixer until smooth.
3. Add sugar and brown sugar and mix until combined.
4. Add vanilla and eggs, one at a time, until well blended.
5. Sift flour, salt, and baking powder together in a separate bowl. Gradually add to the butter mixture until batter is uniform. Scrape down the sides of the bowl as needed. Dough will be relatively thick.
6. Spoon half of dough into prepared pan and smooth out over the bottom of the pan.
7. Make the cinnamon filling in a small bowl by mixing together. Sprinkle evenly over the batter in the pan.
8. Drop teaspoon size dollops of remaining dough over the cinnamon layer.
9. Bake for 23-27 minutes, until edges start to brown. Cool completely in pan, about an hour.
10. Make glaze by stirring powdered sugar, vanilla, and Rum Chata together in a small bowl.
11. Use a spoon or fork to drizzle glaze over the bars in the pan. Let the glaze set for at least 10 minutes.
12. Lift bars out of pan and cut into squares. Store in airtight container.