Spiced Rice Cookies with Mexican Chocolate recipe
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Ingredients
- 1 cup butter, softened ¾ cup white sugar ¾ cup brown sugar 2 eggs 1 teaspoon vanilla extract 2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon ground cinnamon ½ teaspoon salt ¼ teaspoon cayenne pepper 1 (8.8 ounce) pouch cooked and cooled UNCLE BEN'S® Ready Rice® Basmati 1 cup chopped walnuts 3 tablets Mexican chocolate (such as Chocolate Ibarra®), coarsely chopped
Nutrition Info
- 198.5 caloriescarbohydrate: 24.8 gcholesterol: 28.7 mgfat: 10.6 gfiber: 1 gprotein: 2.6 gsaturatedFat: 5 gservingSize: -sodium: 146.8 mgsugar: 14.5 gtransFat: : -unsaturatedFat: : -
Directions Spiced Rice Cookies with Mexican Chocolate
Directions
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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.