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Name: Gooey Cinnamon Squares
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 24
Cuisine: not set
Ingredients: Cookie Base:; 1/2 cup Unsalted butter room temperature; 3/4 cup Sugar; 1 large Egg; 1/4 cup Milk; 1.5 cups All purpose flour; 1 teaspoon Cream of tartar; 1/2 teaspoon Baking soda; 1/4 teaspoon Salt; Gooey Layer:; 1/4 cup Light corn syrup; 1/4 cup Milk; 1 tablespoon Vanilla extract; 3/4 cup Unsalted butter room temperature; 1 cup Sugar; 1 large Egg; 1/4 teaspoon Salt; 1 cup All purpose flour; Topping:; 2 tablespoons Sugar; 1.5 teaspoon Cinnamon

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INGREDIENTS

Cookie Base:
1/2 cup Unsalted butter ; room temperature
3/4 cup Sugar
1 large Egg
1/4 cup Milk
1.5 cups All purpose flour
1 teaspoon Cream of tartar
1/2 teaspoon Baking soda
1/4 teaspoon Salt
Gooey Layer:
1/4 cup Light corn syrup
1/4 cup Milk
1 tablespoon Vanilla extract
3/4 cup Unsalted butter ; room temperature
1 cup Sugar
1 large Egg
1/4 teaspoon Salt
1 cup All purpose flour
Topping:
2 tablespoons Sugar
1.5 teaspoon Cinnamon

INSTRUCTIONS

Preheat oven to 350 degrees and line a 9x13 inch baking pan with parchment paper with a 2 inch overhang.

To make the cookie base:

In a large bowl, combine the flour, cream of tartar, baking soda and salt. In the bowl of a stand mixer fitted with a paddle attachment or a bowl with a hand held mixer, beat the butter and sugar on medium high speed until pale and creamy.

Add the egg, mixing until incorporated. Add the flour mixture in two additions, alternating with the milk and mix just until combined. Spread batter into the bottom of the prepared baking pan.

To make the gooey layer:

In a small bowl, whisk together the corn syrup, milk and vanilla. In a bowl of stand mixer fitted with a paddle attachment or a bowl with a hand held mixer, beat the butter and sugar on medium high speed until pale and creamy.

Add the egg, mixing until incorporated, followed by the salt. Add the flour in three additions, alternating with the milk mixture, starting and ending with the flour. Spread the batter evenly over the cookie base in the baking dish.

To make the topping:

In a small bowl, combine the sugar and ground cinnamon to make the topping. Sprinkle evenly over the batter. Bake until top is golden brown, 25-30 minutes. The gooey layer won't set until the squares have cooled completely.

Let cool, then slice into 2 inch squares. Store in air-tight container at room temperature.

NOTES

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Gooey Cinnamon Squares

Cookie Base:
1/2 cup Unsalted butter room temperature
3/4 cup Sugar
1 large Egg
1/4 cup Milk
1.5 cups All purpose flour
1 teaspoon Cream of tartar
1/2 teaspoon Baking soda
1/4 teaspoon Salt
 Gooey Layer:
1/4 cup Light corn syrup
1/4 cup Milk
1 tablespoon Vanilla extract
3/4 cup Unsalted butter room temperature
1 cup Sugar
1 large Egg
1/4 teaspoon Salt
1 cup All purpose flour
 Topping:
2 tablespoons Sugar
1.5 teaspoon Cinnamon

Preheat oven to 350 degrees and line a 9x13 inch baking pan with parchment paper with a 2 inch overhang.

To make the cookie base:
In a large bowl, combine the flour, cream of tartar, baking soda and salt.  In the bowl of a stand mixer fitted with a paddle attachment or a bowl with a hand held mixer, beat the butter and sugar on medium high speed until pale and creamy.

Add the egg, mixing until incorporated.  Add the flour mixture in two additions, alternating with the milk and mix just until combined.  Spread batter into the bottom of the prepared baking pan.

To make the gooey layer:
In a small bowl, whisk together the corn syrup, milk and vanilla.  In a bowl of stand mixer fitted with a paddle attachment or a bowl with a hand held mixer, beat the butter and sugar on medium high speed until pale and creamy.

Add the egg, mixing until incorporated, followed by the salt.  Add the flour in three additions, alternating with the milk mixture, starting and ending with the flour.  Spread the batter evenly over the cookie base in the baking dish.

To make the topping:
In a small bowl, combine the sugar and ground cinnamon to make the topping.  Sprinkle evenly over the batter.  Bake until top is golden brown, 25-30 minutes.  The gooey layer won't set until the squares have cooled completely.

Let cool, then slice into 2 inch squares.  Store in air-tight container at room temperature.

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Nutrition

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Serving Size: 1 Serving (51g)
Recipe Makes: 24 Servings

Calories: 179
Calories from Fat: 127 (71%)

Amt Per Serving		% DV

	Total Fat 14.1g	19 %
	Saturated Fat 8.8g	44 %
	Monounsaturated Fat 3.7g
	Polyunsanturated Fat 0.6g
Cholesterol 53.7mg		17 %
Sodium 4397.1mg		152 %
Potassium 39.4mg		1 %
Total Carbohydrate 10.5g		3 %
	Dietary Fiber 0.4g	2 %
	Sugars, other 10g
Protein 2.2g		3 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 179

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