Satellite Snickerdoodles

I received a message from the crew last night via the SAT phone. It sounded like they were placing the call under water -- all I made out was "where...snickerdoodles." Guess they can't find them (bottom shelf of the fridge, guys).

If you are looking for them too, here is the recipe -- courtesy of Culinaryconcoctionsbypeabody.com

Snickerdoodle Blondies

8 ounces (two sticks) unsalted butter, at room temperature (yes, this is why they taste so good)
1 cup granulated sugar
1 cup loosely packed light brown sugar
3 ounces Mascarpone cheese
2 eggs
1 tsp vanilla extract
½ tsp baking powder
1 tsp baking soda
pinch of salt
¾ tsp cream of tarter
¼ tsp freshly grated nutmeg
2 cups all-purpose flour

Cinnamon Sugar for coating (about 1/3 cup)

Preheat oven to 350F.
Butter a 9 by 13-inch pan. Sprinkle cinnamon sugar and move pan around to make sure that the bottom and sides are coated. Set aside.
In a medium bowl, sift together the flour, baking powder, baking soda, salt, nutmeg, and cream of tarter.
Using an stand mixer, cream together the butter and sugars. Beat for three minutes. Scrape down the bowl.
Add the Mascarpone cheese and beat until fully incorporated.
Add eggs, one at a time, scraping down the bowl after each addition.
Add the vanilla and beat for another 30 seconds.
On low speed add the sifted flour mixture. Mix until fully incorporated.
Spread mixture evenly into prepared pan. This will be hard as it is a thick batter. I found it easiest to just wet my hands a little and press the batter into the pan. Then even it out afterwards with a spatula.
Sprinkle more cinnamon sugar on top of the batter.
Bake for 20-25 minutes.
Remove from oven and let cool on a wire rack for 5 minutes. Cut into squares and serve, or freeze.

When on shore, or cruising on a fancy boat with freezer space, enjoy them warm with ice cream.