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Mexican Chocolate Cornmeal Cookies
Makes 20 cookies

Ingredients

1 - package (18-ounce) refrigerated sugar cookies
1/4 - cup yellow cornmeal
20 - dark chocolate candy miniatures (from 11-ounce package), unwrapped
1/3 - cup cinnamon chips
1 - teaspoon shortening
1/8 - teaspoon ground cayenne pepper

Directions

Heat oven to 375 F. Spray cookie sheets with nonstick cooking spray.

  • Break up cookie dough into large bowl. 
  • Add cornmeal; mix well. 
  • Shape rounded tablespoon of dough around each candy, covering completely. 
  • Place 2 inches apart on sprayed cookie sheets.
  • Bake for 9 to 12 minutes or until edges are light golden brown. 
  • Cool 1 minute. 
  • Remove from cookie sheets and place on wire rack. 
  • Allow to cool 10 minutes or until completely cooled.
  • In small microwave-safe bowl, combine chips and shortening. 
  • Microwave on HIGH for 30 to 45 seconds, stirring every 15 seconds until smooth. 
  • Stir in ground red pepper. 
  • Drizzle glaze over cookies.
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