Heat oven to 375 degrees 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 at 375 for 9 to 12 minutes or until edges are light golden brown. Cool 1 minute. Remove from cookie sheets; place on wire rack. 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.
Recipe courtesy of Pillsbury Bakeoff