I came across a recipe called Snickerdoodle Shortbread on www.Food52.com by Emma Laperruque. This is a very easy recipe but I did change a few things. I don’t have a food processor so I changed the recipe to grate frozen butter into it instead. I also changed the types of sugar used for more flavors and texture. Doubling the sugar crust was needed because all of the sugar cinnamon stuck to my pan and I didn’t have any left to top it. I added baking powder to insure a nice texture. I know they came out really delicious. I got lots of compliments on them and one person said that they were the most delicious snickerdoodle that he has ever eaten and thanked me for bringing them. This makes around 16 servings give or take. You also have to cut them when they come out of the oven and let them cool. If you cut them cold they will crumble. Bake them in any pan that you would use for brownies.
This makes around 16 Snickerdoodle Shortbreads
5 Tablespoons Turbinado sugar – sugar crust
2 teaspoons ground cinnamon – sugar crust
2 cups flour
1 teaspoon baking powder
1/4 cup sugar
1/4 cup dark brown sugar
1 teaspoon course sea salt
1/2 teaspoon cinnamon
1 cup unsalted butter – frozen
3/4 teaspoon vanila extract
Neutral non stick spray
Directions
Preheat oven to 325 degrees F.
Spray your brownie pan with non stick spray.
In a small dish combine the turbinado sugar with the 2 teaspoons of ground cinnamon. Set this to the side. This is the sugar crust mixture.
Half of the sugar crust mixture goes in the brownie pan. Shake the mixture all over the pan.
In a large bowl combine the flour, sugars, baking powder. salt, cinnamon, and vanilla. Grate the cold butter into this bowl. You don’t want a fine grater….You want a slightly bigger grate. mix well.
Pour in your mixture and pat it flat.
Add the rest of the sugar crust mixture and make the top is flat.
This goes on a middle rack for 40-50 minutes or until it looks dine.
As soon as it comes out of the oven you have to cut it up because it will harden quickly. Slice it up and let it cool.
A Special THANKS!!!!!!! to Emma Laperruque and www.Food52.com . So I could do what I got here.
