Snickerdoodle Bars!

Harvest is in full swing around here.  Phil is working on the soybeans and it is going well.  No break-downs and only a bit of delay yesterday morning with fog & mist before we finally had sunshine.   He heads out about 6 a.m. and comes in for the night around 9 or 9:30 p.m.!  He is tired and we’ve only just begun!!

Today they are combining the bean plot and I provide snacks on these days.  With the schedule, I planned to just make bars instead of individual cookies to drop & bake.  I used the usual stand-by, chocolate chip bars, and then tried a new one, Snickerdoodle Bars.  YUMMY!!  And easy.   I found the recipe on Pinterest and will share it with you to save a few clicks.

Snickerdoodle Cookie Bars

1 cup butter or shortening

1 1/2 cups sugar

3 eggs
1/4 cup sour cream

2 cups flour

1 tsp baking soda

1 tsp cream of tartar

1 tsp baking powder

1/2 tsp salt

1/3 cup sugar

1 Tbsp cinnamon

Cream the sugar and butter.  Add the eggs one at a time, scraping the bowl between eggs.  Add the sour cream. Combine the flour, soda, cream of tartar, powder and salt and mix into the sugar mixture.   Combine the other sugar and cinnamon in a small bowl.  Grease a 9X13 pan and coat the bottom and an inch up the sides with half the cinnamon mixture.  Spread the dough in the pan and then cover with the remaining cinnamon and sugar.  Bake for 25-30 minutes at 350 degrees or until done (the center will not be doughy, but will still be moist). If it turns out like cake, your oven is hotter than mine and you should decrease the baking time.

With the help of my sister-in-law, I substituted  a bit less than 1 Tbsp of butter and enough yogurt to make 1/4 cup for the 1/4 cup of sour cream.   I used butter and not shortening and the texture is great!  They are more moist than snickerdoodles and oh, so easy!

The original recipe was on this blog.  She uses many more words & photos than I do!  🙂