Twelve Days of Christmas Cookies: Apple Cider Blondies

Blondies:
4 cups apple cider
1 cup unsalted butter, melted
2 cups brown sugar
2 eggs
2 tsp vanilla extract
2 ½ cups flour
1 Tbs cornstarch
1 tsp baking powder
1 tsp salt
1 tsp ground cinnamon

Topping:
4 Tbs granulated sugar
1 tsp cinnamon
Scant 1/8 tsp each: nutmeg, allspice, and cardamom

Add apple cider to saucepan. Cook, stirring occasionally, over medium heat for about 30 minutes, or until cider is reduced to ½ cup (cider will be thickened and sticky). Set aside to cool slightly.

Preheat oven to 350°F. Line two 8×8” baking pans with parchment paper (use two overlapping strips). Set aside.

In a large bowl, whisk together the melted butter and brown sugar until fully incorporated. Add the eggs, whisking well. Whisk in the vanilla extract and the reduced apple cider until well combined.

In a separate bowl, whisk together the flour, cornstarch, baking powder, salt, and 1 tsp cinnamon. Stir the flour mixture into the butter mixture until completely combined.

Pour the batter into the two lined baking dishes. Spread into even layers.

In a small bowl, make the topping by mixing together the 3 Tbs sugar and spices. Sprinkle evenly over the batter in the pans. Using a spray bottle with clean water, lightly spray the tops of the batter until sugar dissolves (don’t oversoak; a light misting is plenty).

Bake for 25-28 minutes, or until the edges just begin to brown and toothpick inserted in the center comes out clean. Cool completely in the pans. Use parchment paper to remove bars from pans and cut each pan into 16 squares.

Makes 32 bars

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