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- 1/2 cup water
- 4 teaspoons margarine
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground cumin
- 1/8 teaspoon salt
- 2/3 cup yellow cornmeal
Combine all ingredients except cornmeal in saucepan and bring to boil. Remove from heat and stir in cornmeal. Mix well. Divide dough into 36 portions, using about 1 teaspoon of dough for each portion. Roll each portion into ball about 3/4-inch in diameter. Lightly spray 2 cookie sheets with nonstick vegetable coating. Place balls on cookie sheets about 3 inches apart. Cover balls with sheet of wax paper. Flatten each ball with smooth-bottomed glass until very thin and 2 to 3 inches in diameter. Remove wax paper. Bake until lightly browned and crisp, about 10 to 12 minutes. Cool on rack and then store in an airtight container.