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Nutrition Facts
Serving Size 35 g
(Approx. 36 Servings)
Amount Per Serving
Calories 160 Calories From Fat 80
% Daily Value*
Total Fat 9 g 14%
Saturated Fat 2.5 g 13%
Trans Fat 0.0 g
Cholesterol 15 mg 5%
Sodium 35 mg 1%
Total Carbohydrate 14 g 5%
Dietary Fiber 0 g 0%
Sugars 6 g
Protein 3 g
Vitamin A 4% • Iron 2%
Vitamin C 0% • Calcium 0%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Crunchy Witch's Wart Nose Cookies

Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
Serves
36  People

Ingredients

Recipe makes 36 Servings

17 1/2 Oz sugar cookie mix
1/2 cup(s) unsalted butter, melted
1 eggs, large
1/4 cup(s) flour
1 cup(s) cajeta quemada
2 cup(s) H-E-B Snax Dry Roasted Peanuts, chopped
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Instructions

1
Heat oven to 375°F.
2
Set aside an ungreased 9 1/2 x 14-inch baking sheet.
3
Combine sugar cookie mix and melted butter in a mixing bowl then add egg and flour. Stir until soft dough forms.
4
Roll cookie dough into pan and drizzle the cajeta quemada over dough and allow to set 2 minutes, then spread cajeta evenly over the dough.
5
Sprinkle peanuts over cajeta.
6
Bake 15 to 20 minutes until center is golden.
7
Cool cookie sheet 15 minutes.
8
Then cut into 2 x 2-inch squares and cut once more diagonally.
9
Decorate each cookie with a dot of black icing.

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