Mexican Chocolate-Filled Cornmeal Cookies

Total Time:
43 min
Prep:
20 min
Inactive:
10 min
Cook:
13 min

Yield:
20 cookies
Level:
Easy

Ingredients
  • 1 (18-oz.) pkg. Pillsbury® Refrigerated Sugar Cookies
  • 1/4 cup yellow cornmeal
  • 20 dark chocolate candy miniatures (from 11-oz. pkg.), unwrapped
  • 1/3 cup cinnamon chips
  • 1 teaspoon shortening
  • Dash ground red pepper (cayenne), if desired
Directions
  • 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.


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