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====== Gooey Cinnamon Squares ======
==== Soft Cookie Base ==== 
  * 8 T (115g or 1 stick) **unsalted** butter, **room temperature**, plus extra for pan
  * 1 1/2 c (188g) all purpose flour
  * 1 t cream of tartar +
  * 1/2 t baking soda
  * **OR**
  * 2 t baking powder (takes place of cream of tartar and baking **soda**)
  * 1/4 t sea salt
  * 3/4 c (150g) sugar
  * 1 large egg
  * 1/4 c (60ml) milk

==== Gooey Layer ====
  * 1/4 c (60ml) light corn syrup, golden syrup or honey
  * 1/4 c (60ml) milk, half and half, or heavy cream
  * 1 T vanilla extract
  * 12 T (170g or 1 1/2 sticks) **unsalted** butter, **room temperature**
  * 1 c + 2 T (225g) sugar
  * 1/4 t sea salt
  * 1 large egg
  * 1 1/4 c (155g) all purpose flour

==== Topping ====
  * 2 T (25g) sugar
  * 1 1/2 t ground cinnamon

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  - Heat oven to 350F
  - Line bottom of 9x13 cake pan with parchment paper then butter or spray

===== Cookie Base =====
  - Whisk flour, cream of tartar, baking soda (OR baking power if using instead), and salt in medium bowl.
  - In bowl of electric mixer, beat 8 T of butter with sugar until light and fluffy.
  - Add the egg and milk, and beat until combined, scraping down bowl, and then beating for 10 seconds more.
  - Beat in dry ingredients until just combined.
  - Dollop cookie base over bottom of prepared pan, and spread into even layer, set aside.
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===== Gooey Layer =====
  - Whisk liquid sweetener, milk, and vanilla together in small bowl and set aside.
  - In bowl of electric mixer, cream butter, sugar, and salt until light and fluffy.
  - Beat in egg, scrape down sides of bowl, and mix for 10 seconds more
  - Add 1/3 of flour and mix, then 1/2 of vanilla mixture and mix.
  - Repeat again, twice, until all of the flour has been mixed until just combined.
  - Dollop over cookie base and spread carefully into even layer.

===== Topping =====
  - Mix sugar and cinnamon in tiny dish and sprinkle over entire gooey layer.

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  - Bake for 25-30 minutes until cookies have bronzed on top.  Gooey layer will rise and fall in oven, but still be a bit liquidy under the cinnamon crust when the squares are done.
  - Cool completely on a rack, then cut into 1 inch squares.


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  Serves: X      Total cook time: X
  Source: Smitten Kitchen cookbook



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{{tag>food dessert}}