CHOCOLATE CORNMEAL COOKIES RECIPES

Steps:

• With a stand or hand mixer, cream the butter and granulated sugar together until smooth. Add the powdered sugar, and cream until fully mixed. Add the egg, and beat until fully incorporated. Add the vanilla and molasses. (Tip: spray the tablespoon measure with nonstick spray before measuring the molasses, and it will slide right out!)
• Slowly add the dry ingredients until everything is fully incorporated. It will feel a bit stiff, but will hold together well and be slightly sticky.
• Scrape the mixture onto a countertop, and slightly mix with your hands to make sure everything is uniform. Divide the dough in half, and roll each into a log about 1" to 1-1/2" in diameter. Roll the log in turbinado sugar (or another coarse or decorative sugar, if you'd prefer), and then roll the log in plastic wrap and place in the fridge. You want to refrigerate it for at least an hour, until it's firmed up, although you can speed it up by placing it in the freezer instead. You can also wrap the dough tightly at this point and freeze it for later use.
• When your dough is chilled and ready to bake, preheat the oven to 350 degrees F.
• Using a sharp knife, cut 1/4" slices of dough, rotating the log after each cut to help maintain the round shape. Place slices on a baking sheet, leaving some room for spreading.
• Bake for about 8 minutes, until the center is puffed and feels firm to the touch (cookie springs back).
• Note: I originally used 1/2 cup cocoa, but some felt that the chocolate was a little too intense, which is why I've dropped it to 1/3 in the recipe. If you like an intense chocolate cookie, you might prefer to use 1/2 cup.

Steps:

• Heat oven to 375°F. Spray cookie sheets with cooking spray. In large bowl, break up cookie dough. Stir or knead in cornmeal until well blended. Shape rounded tablespoon of dough around each candy, covering completely. On cookie sheets, place 2 inches apart.
• Bake 9 to 12 minutes or until edges are light golden brown. Cool 1 minute. Remove from cookie sheets to cooling racks. Cool completely, about 10 minutes.
• In small microwavable bowl, place baking chips and shortening. Microwave uncovered on High 30 to 45 seconds, stirring every 15 seconds, until smooth. Stir in red pepper. Drizzle over cookies.