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Crunchy Witch's Wart Nose Cookies
Prep Time:
15 minutes
Cook Time:
15 minutes
36 cookies

1 bag (17.5 oz.) Hill Country Fare sugar cookie mix

1 stick butter or margarine melted


1⁄4 cup H-E-B The Baker's® Scoop All Purpose Flour

1 cup H-E-B cajeta quemada (milk caramel spread)

2 cups Chopped H-E-B snax dry roasted peanuts


Heat oven to 375F. Set aside an ungreased 9 1/2 x 14-inch baking sheet
Combine the Hill Country Fare Sugar Cookie Mix and melted butter in a
mixing bowl. Stir with a fork until blended. Add the egg and flour; st
ir until soft dough forms.
Roll the cookie dough into the pan using a glass as a rolling pin. Dri
zzle the Cajeta Quemada over the dough and allow to set 2 minutes. Use
a brush to spread the Cajeta evenly over the dough. Evenly sprinkle t
he chopped peanuts over the Cajeta and press lightly with your hands.
Bake for 15 to 20 minutes or until the center is golden. Cool cookie s
heet for 15 minutes before cutting into 2 x 2-inch squares. Cut each s
quare diagonally into Witch's Wart Nose Cookies. Decorate each Witch's
Wart Nose Cookie with a dot of Wilton's Black Icing. Arrange the cook
ies on a large platter

Nutritional Information

No Nutritional Information Available


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