Spiced Rice Cookies with Mexican Chocolate

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.