Snickerdoodle Bars

Initially saw a photo of these on pinterest.com   They appealed to me as I know Daniel loves snickerdoodles and I thought this would be a great variation -they were totally yummy!! I did not add the 1/2 c cinnamon chips as suggested so deleted them off ingreds-- when I was cooking them found that at 25-30 min cooking still very soft--cooked 40 min --were great last night but noted they were much firmer this am --so would probably backed off to 35 min next time. Sent a very happy Daniel home with 2/3 of the pan to get the calories out of my house!! Try them!! I wish you could smell them they were sooo good!

• 2 2/3 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 2 cups packed brown sugar
• 1 cup butter, at room temperature
• 2 eggs, at room temperature
• 1 tablespoon vanilla extract
• 2 tablespoons white sugar (for topping)
• 2 teaspoons cinnamon (for topping)

Preheat oven to 350F. Lightly grease a 9 x 13 inch pan.

 In large bowl, beat together butter, sugar, egg and vanilla until smooth.

Next sift together flour, baking powder, cinnamon and salt ( I did this right into my creamed butter sugar mixture.

Stir(or I used low speed setting on mixer) in the flour mixture until well blended (then mix in cinnamon chips if using.)

Spread evenly in prepared pan. Mixture will be thick and resemble cookie dough. (I used my hands to press it down and smooth the top).

Combine white sugar and cinnamon in a little bowl. Evenly sprinkle cinnamon sugar mixture over the top of the batter.

Bake 25-30 minutes or until surface springs back when gently pressed. Cool slightly. While still warm, cut into bars with a sharp knife. These cut cleaner once completely cooled but who could wait to try them