Spiced Rice Cookies with Mexican Chocolate Recipe

Name: Spiced Rice Cookies with Mexican Chocolate
Prep time: 2 h 25 min
Cook time: 15 min
Total time: 2 h 40 min
Yield: 60 servings
Ingredients: 1 cup of butter, softened; ¾ cup brown sugar; ¾ cup white sugar; 2 eggs; 1 teaspoon vanilla extract; 2 cups all-purpose flour; 1 teaspoon ground cinnamon; 1 teaspoon baking soda; 1 teaspoon baking powder; ½ teaspoon salt; ¼ teaspoon cayenne pepper (optional); 1 (8.8 ounce) pouch cooked and cooled UNCLE BEN’S® Ready Rice® Basmati; 3 tablets Mexican chocolate (such as Chocolate Ibarra®), coarsely chopped

Ingredients

1 cup of butter, softened
¾ cup brown sugar
¾ cup white sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
¼ teaspoon cayenne pepper (optional)
1 (8.8 ounce) pouch cooked and cooled UNCLE BEN’S® Ready Rice® Basmati
3 tablets Mexican chocolate (such as Chocolate Ibarra®), coarsely chopped

PREP TIME 2h25m	COOK TIME 15m	TOTAL TIME 2h40m
YIELD 60 servings

Instructions

Beat butter, white sugar, and brown sugar together in a bowl until fluffy. Beat in eggs and vanilla.
Combine flour, baking powder, baking soda, cinnamon, salt, and cayenne pepper in a separate bowl.
Mix the dry ingredients into the butter mixture. Stir in cooked rice, chopped walnuts, and chopped chocolate.
Cover bowl with plastic wrap and refrigerate for 1 hour.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheet.
Roll dough into walnut size balls; arrange on cookie sheets, about 12 per sheet.
Bake in preheated oven until golden brown, about 15 minutes. Let cool on sheet 5 to 10 minutes; transfer to wire racks to cool completely.