1bag (17.5 oz.)Hill Country Fare sugar cookie mix,
1stickbutter or margarine melted,
1⁄4cupH-E-B The Baker's® Scoop All Purpose Flour,
1cupH-E-B cajeta quemada (milk caramel spread),
2cupsChopped H-E-B snax dry roasted peanuts,
1Heat oven to 375F. Set aside an ungreased 9 1/2 x 14-inch baking sheet pan.
2Combine 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; stir until soft dough forms.
3Roll the cookie dough into the pan using a glass as a rolling pin. Drizzle 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 the chopped peanuts over the Cajeta and press lightly with your hands.
4Bake 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. Arrange the cookies on a large platter
No Nutritional Information Available