Heady aromas of cinnamon and molasses and chopped English walnuts give this bar cookie flavor plus!! |
We have a family reunion to attend Saturday if Brian gets to feeling well enough to go. I am going ahead and do a bit of baking and if we don't go I am sure I can find someone to eat them!!
So my selection is a Cinnamon laced Blondie with a hint of molasses and studded with walnuts. I first saw this cookie on a blog called Chasing Delicious and have adapted it to our tastes.
Ingredients:
2 C. flour (King Arthur all purpose is my preference)
2 t. baking powder
1/2 t. salt
1 1/2 t. cinnamon (Saigon is preferable)
2 sticks very soft butter (leave out overnight)
2 C. sugar
1/4 C. molasses
2 lg. eggs
1 1/2 t. vanilla (Tahitian)
1 1/2 C. chopped walnuts
2 t. baking powder
1/2 t. salt
1 1/2 t. cinnamon (Saigon is preferable)
2 sticks very soft butter (leave out overnight)
2 C. sugar
1/4 C. molasses
2 lg. eggs
1 1/2 t. vanilla (Tahitian)
1 1/2 C. chopped walnuts
Preheat the oven to 350 degrees F. Prepare a 9 x 13 " pan by lining it completely bottom and sides with heavy duty aluminum foil. Spray with a nonstick vegetable spray and set aside for now.
Fully line 9 x 13" pan with foil. |
Beat the butter and sugar together with an electric mixer and add the molasses while continuing to beat. Add the eggs one at a time and beat until all is well blended. Stir in the vanilla.
On lowest speed blend in the flour mixture and then the walnuts just until incorporated. Do not over mix.
When fully cool peel back the foil. |
My yield was 36 bar cookies. |
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