Mexican Chocolate-Filled Cornmeal Cookies

• 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

1. Heat oven to 375 degrees F. Spray cookie sheets with nonstick cooking spray.
2. Break up cookie dough into large bowl.
3. Add cornmeal; mix well.
4. Shape rounded tablespoon of dough around each candy, covering completely.
5. Place 2 inches apart on sprayed cookie sheets.
6. Bake at 375 for 9 to 12 minutes or until edges are light golden brown.
7. Cool 1 minute.
8. Remove from cookie sheets; place on wire rack.
9. Cool 10 minutes or until completely cooled.
10. In small microwave-safe bowl, combine chips and shortening.
11. Microwave on High for 30 to 45 seconds, stirring every 15 seconds until smooth.
12. Stir in ground red pepper.
13. Drizzle glaze over cookies.

sugar cookies, yellow cornmeal, miniatures, cinnamon chips, shortening, ground red pepper

Taken from www.foodnetwork.com/recipes/mexican-chocolate-filled-cornmeal-cookies-recipe.html (may not work)