- 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® Ready Rice® Basmati
- 1 cup chopped walnuts
- 3 tablets Mexican chocolate (such as Chocolate Ibarra®), coarsely chopped
- 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.
05/02/2018
recipepes.com
Spiced Rice Cookies with Mexican Chocolate, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
