Using a food processor, grind up the red hots until they are in powder form. You will need 1/2 cup grinded up for the cookie, grind a little more if you would like to dust the chocolate on top.
In a large bowl, mix the butter up for a few minutes until it’s light and creamy. Add in the vanilla, powdered sugar, 1/2 cup grinded red hots and cornstarch and mix until everything is well combined and the dough comes together. If the dough seems crumbly, mix a little more and it will come together.
Divide the dough in half and roll into a log that is about 6 inches long. Wrap the log up in plastic wrap and refrigerate for at least an hour or longer.
Set the dough out for a few minutes and preheat the oven to 350 degrees.
Slice the dough into 1/2 inch slices and place onto a cookie sheet about 2 inches apart. Bake for 10 minutes and allow the cookies to cool for 5 minutes before moving to a cooling rack or wax paper.
Once the cookies are cooled, melt down the chocolate bark either using a double broiler method or 30 seconds in the microwave, stir and another 10-20 seconds until it’s melted. Dip each cookie, drizzle with chocolate or decorate however you would like.
Store in an airtight container. These are really good second day! The red hot taste will become stronger as they completely cool.