HAZEL NUT SNICKER DOODLES                         

Created by Jon Payne

2 3/4 cup flour

2 teaspoons cream of tartar

1 teaspoon baking soda

1/2teaspoon salt

16 tablespoons (2sticks butter) unsalted butter, softened

4 tablespoons frangelico liquor

11/2 cup plus 2 tablespoons sugar

2 large eggs

2 teaspoons ground cinnamon

2 teaspoons ground nutmeg

Preheat the oven to 400 degrees.

Combine the flour, cream of tartar, baking soda and salt into a medium bowl.  Mix w/a fork.  Set aside.

In a medium mixing bowl combine 1 ½ cups of sugar, butter, eggs and frangelico.  Mix until well incorporated but not fluffy.  Add dry ingredients and mix until incorporated.  Divide the dough into halves and wrap in plastic wrap.  Refrigerate for about 30 minutes.

In a smaller bowl combine remaining 2 tablespoons of sugar, cinnamon and nutmeg.  Form the bough into small 1-inch balls.  Roll balls in the sugar, cinnamon, nutmeg mixture until well covered.  Place about 2 inches apart on cookie sheet.  Bake for 10-12 minutes rotating from the top shelf to the bottom shelf half the way thru cooking (5 minutes).  Take out of the oven and place on a cooling rack.