Snickerdoodle Cookie Bars

After making my chocolate cookie bars last week, I decided to try out these snickerdoodle cookie bars.  They follow the same line of thought that any cookie bar does.  Instead of baking trays and trays of cookies, transferring them to a rack to cool, etc, you just bake them all in one pan at one time.  The trickiest part of the recipe is to remember to coat your 9X13 pan with cinnamon and sugar before putting the dough into it.  That gives the "dipped in cinnamon & sugar before baking" taste to these chewy bars.  

I wanted these to have an almost brownie like texture, so using my favorite brownie recipe and my own snickerdoodle recipe as guides, I came up with these.

Snickerdoodle Cookie Bars: 

1 cup butter or shortening (shortening, though evil, gives a better texture)

1 1/2 cups sugar

3 eggs

1/4 cup sour cream

2 cups flour

1 tsp baking soda

1 tsp cream of tartar

1 tsp baking powder

1/2 tsp salt

1/3 cup sugar

1 Tbsp cinnamon

Cream the sugar and butter.  Add the eggs one at a time, scraping the bowl between eggs.  Add the sour cream. Combine the flour, soda, cream of tartar, powder and salt and mix into the sugar mixture.   Combine the other sugar and cinnamon in a small bowl.  Grease a 9X13 pan and coat the bottom and an inch up the sides with half the cinnamon mixture.  Spread the dough in the pan and then cover with the remaining cinnamon and sugar.  Bake for 30 minutes at 350 degrees or until done (the center will not be doughy, but will still be moist).