Sunday, October 13, 2013

And the Star of Today's Show......Cinnamon

My oldest sister does not like cinnamon.  Shocking!  I mean, who doesn't like cinnamon?  I guess there are people who think cinnamon candies are too hot, but she doesn't even like the flavor of anything that has ground cinnamon in it.  So if you are in that teeny tiny minority, stop reading right now, because these are two of the best cinnamon inspired cookie bars that you could ever find.

Cinnamon Chocolate Chip Oatmeal Cookie Bars


1 cup shortening
1 cup brown sugar
1 cup sugar
2 eggs
2 tsp vanilla
2 Tablespoons water
1 tsp salt
1 tsp baking soda
1 tsp cinnamon
1 1/2 cups flour
3/4 cups chocolate chips
3/4 cup cinnamon chips
3 cups oats


Cream shortening and sugars.  Add eggs, water, and vanilla, and mix well.

Add salt, soda, and cinnamon and mix well.  Add flour and mix until incorporated.

Add chocolate and cinnamon chips, folding or mixing gently until evenly incorporated.

Add oats and mix until combined

Spread dough evenly in a quarter sheet pan (or a 9x13 cake pan) and bake at 350 degrees for 20 - 25 minutes.  Let cool 30 - 60 minutes before cutting.

Source: You can find them here.

Yes, she has been posting some really nummy looking recipes lately.  Talented lady.

Cook's notes:  The cinnamon chips are Hersey's brand.  They are carried at Harmon's, but not Smith's. I sprayed the pan with cooking spray because I'm a little worried about things sticking.  I might try these next time on the jelly roll pan.  I think they would cook a little more evenly.  I took these to a family party and they were a real hit.

Cinnamon Roll Sugar Cookie Bars


2 1/4 cups + 2 tablespoons all purpose flour
2 tablespoons cornstarch
1 tablespoon cinnamon
1 1/2 tsp baking powder
1/2 tsp salt
3 1/2 tablespoons powdered milk
10 tablespoons unsalted butter, softened
2/3 cup packed light brown sugar
1/3 cup granulated sugar
2 large eggs
3 tablespoons sour cream
1/2 tsp vanilla extract


6 oz. cream cheese, softened
6 tablespoons salted butter, softened
1/2 tsp. vanilla extract
2 1/2 - 3 cups powdered sugar


Preheat oven to 350 degrees.  In a mixing bowl whisk together flour, cornstarch, cinnamon, baking powder, salt and powdered milk for 30 seconds, set aside.  In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter, brown sugar and granulated sugar until pale and fluffy, scraping down sides and bottoms of bowl occasionally.  Add in eggs one at a time mixing until combined after each addition.  Blend in sour cream and vanilla.  With mixture set on low speed, slowly add in dry ingredients and mix just until combined.  Butter a 13x9 inch baking dish then with butter hands gently press and spread cookie dough into an even layer in dish.  Bake in preheated oven until toothpick inserted into center comes out clean, 17 - 21 minutes.  Allow to cool completely then frost with cream cheese frosting.  Cut into squares and store in an airtight container.

For the frosting:  In the bowl of an electric stand mixture fitted with the paddle attachment, whip together cream cheese and butter until pale and fluffy, occasionally scraping down sides and bottom of bowl.  Stir in vanilla.  With mixture set on low speed, slowly add in powdered sugar and continue to mix until fluffy.

Source via jensfavoritecookies. com. You can find it here.

Cook's notes:  I don't have a stand mixer.  Perhaps these would have been fluffier with one, but the hand mixture worked fine.  These were really good and very easy.  I wish the picture had been better, but I was taking them somewhere and only could photograph a small amount.

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