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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 pan.
Combine the Hill Country Fare Sugar Cookie Mix and melted butter in a mixing bowl. Stir wi
th a fork until blended. Add the egg and flour; stir until soft dough forms.
Roll the cookie dough into the pan using a glass as a rolling pin. Drizzle the Cajeta Quem
ada over the dough and allow to set 2 minutes. Use a brush to spread the Cajeta evenly ove
r the dough. Evenly sprinkle the chopped peanuts over the Cajeta and press lightly with yo
ur hands.
Bake for 15 to 20 minutes or until the center is golden. Cool cookie sheet for 15 minutes
before cutting into 2 x 2-inch squares. Cut each square diagonally into Witch's Wart Nose
Cookies. Decorate each Witch's Wart Nose Cookie with a dot of Wilton's Black Icing. Arrang
e the cookies on a large platter

Nutritional Information

No Nutritional Information Available


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