Spiced Rice Cookies With Mexican Chocolate - cooking recipe

Ingredients

1 cup butter, softened
3/4 cup white sugar
3/4 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
1/2 teaspoon salt
1/4 teaspoon cayenne pepper (optional)
1 (8.8 ounce) pouch cooked and cooled UNCLE BEN'S(R) Ready Rice(R) Basmati
1 cup chopped walnuts
3 tablets Mexican chocolate (such as Chocolate Ibarra(R)), coarsely chopped

Preparation

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.