• 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

• 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

• 2 T (25g) sugar
• 1 1/2 t ground cinnamon

1. Heat oven to 350F
2. Line bottom of 9×13 cake pan with parchment paper then butter or spray

1. Whisk flour, cream of tartar, baking soda (OR baking power if using instead), and salt in medium bowl.
2. In bowl of electric mixer, beat 8 T of butter with sugar until light and fluffy.
3. Add the egg and milk, and beat until combined, scraping down bowl, and then beating for 10 seconds more.
4. Beat in dry ingredients until just combined.
5. Dollop cookie base over bottom of prepared pan, and spread into even layer, set aside.

1. Whisk liquid sweetener, milk, and vanilla together in small bowl and set aside.
2. In bowl of electric mixer, cream butter, sugar, and salt until light and fluffy.
3. Beat in egg, scrape down sides of bowl, and mix for 10 seconds more
4. Add 1/3 of flour and mix, then 1/2 of vanilla mixture and mix.
5. Repeat again, twice, until all of the flour has been mixed until just combined.
6. Dollop over cookie base and spread carefully into even layer.

1. Mix sugar and cinnamon in tiny dish and sprinkle over entire gooey layer.

1. 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.
2. Cool completely on a rack, then cut into 1 inch squares.

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