We had a slumber party last night with three of the grand-kids! I love when they come over, mostly because I just love them, but also because it gives me a chance to make something yummy. Making treats for them gives me great pleasure!
This time I decided to try something new. I received the Smitten Kitchen cookbook about a year ago, but haven't tried much from it. I pulled it out the other day and was thumbing through it when I came across this recipe for gooey cinnamon squares. Hmmmm, not only did they look and sound yummy, but it seemed like something the kids would like also.
These babies are very interesting. They taste like a snicker doodle, but the gooey factor makes it seem like they are under-cooked when really they aren't. It takes a couple of bites before you get past feeling like they need to be cooked more.....and then they become addicting. And more delicious with each bite. Everyone loved these, so I guess this one is a keeper. Thank you Smitten Kitchen for a super yummy, and very interesting dessert!
Gooey Cinnamon Squares (adapted from Smitten Kitchen)
1/2 cup unsalted butter, at room temperature
3/4 cup sugar
1 large egg
1/4 cup whole milk
1 1/2 cup all-purpose flour
1 tsp cream of tartar
1/2 tsp baking soda
1/4 tsp salt
1/4 cup corn syrup
1/4 cup half & half (can use milk or heavy cream if you want)
1 tbsp vanilla extract
3/4 cup unsalted butter, at room temperature
1 cup sugar
1 large egg
1/4 tsp salt
1 cup all-purpose flour
2 tbsp sugar
1 tsp ground cinnamon
Preheat oven to 350 and line a 9x13 inch baking pan with parchment paper with a 2-inch overhang.
To make the cookie base: In a large bowl combine the flour, cream of tartar, baking soda and salt. In the bowl of an electric mixer, beat the butter and sugar on medium high speed until pale and creamy. Add the egg, mixing until well blended. Add the flour mixture in two additions, alternating with the milk, and mix just until combined. Spread batter into the bottom of the prepared baking pan.
To make the gooey layer: In a small bowl, whisk together the corn syrup, half & half and vanilla. In the bowl of an electric mixer beat the butter and sugar on medium high speed until pale and creamy. Add the egg, mixing until well blended, then add the salt. Add the flour in three additions, alternating with the half & half mixture, starting and ending with the flour. Spread the batter evenly over the cookie base in the baking dish.
To make the topping: In a small bowl, combine the sugar and ground cinnamon. Sprinkle evenly over the batter. Bake for about 25-30 minutes, or until top is golden brown. The gooey layer won't set until the squares have cooled completely.
Let cool before cutting into squares. You can store these in an air-tight container at room temperature.