December has been crazy so far and we’re only 3 days in. This week I shot 12 recipes, hosted a holiday party, and taught 2 online classes for my foodtography workshop (Interested? Get on the list for our next workshop here).
I’m exhausted to say the least.
I’m so tired I can barely write this post. But alas here we are. With Bourbon Snickerdoodle Blondies.
They are super chewy and perfect for a crowd. Plus, bourbon-infused desserts are just the best.
Yes that is all I go nap now.
- 1 cup unsalted butter, melted and cooled slightly
- 2 cups granulated sugar
- 2 eggs, room temperature
- 3 tablespoons bourbon whiskey
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons cream of tartar
- 1/2 teaspoon salt
- 2 tablespoons granulated sugar
- 2 teaspoons cinnamon
Preheat oven to 350°F. Grease and line a 9x9" baking pan with parchment paper and set aside.
In a standing mixer with a paddle attachment, cream the melted butter and sugar on high speed for 30 seconds. Add in the egg and bourbon and mix for another 30 seconds.
In a separate bowl, combine flour, cream of tartar, and salt. Fold dry ingredients into wet, mixing until combined. Place into prepared baking pan.
Mix together additional sugar and cinnamon and sprinkle over bars. Bake for 30-35 minutes, until a knife in the center comes out mostly clean, then allow to cool completely before cutting into squares!