1 - package (18-ounce) refrigerated sugar cookies
1/4 - cup yellow cornmeal
20 - dark chocolate candy miniatures (from 11-ounce package), unwrapped
1/3 - cup cinnamon chips
1 - teaspoon shortening
1/8 - teaspoon ground cayenne pepper

• Break up cookie dough into large bowl. 
• Add cornmeal; mix well. 
• Shape rounded tablespoon of dough around each candy, covering completely. 
• Place 2 inches apart on sprayed cookie sheets.
  
• Bake for 9 to 12 minutes or until edges are light golden brown. 
• Cool 1 minute. 
• Remove from cookie sheets and place on wire rack. 
• Allow to cool 10 minutes or until completely cooled.
  
• In small microwave-safe bowl, combine chips and shortening. 
• Microwave on HIGH for 30 to 45 seconds, stirring every 15 seconds until smooth. 
• Stir in ground red pepper. 
• Drizzle glaze over cookies.