Recipe#3560
Title: Chocolate Chip Cookie Wreath
Recipe By : Woman's Day, Holiday Baking 1994
Chocolate Chip Cookie Wreath
3/4 cup vegetable shortening--butter flavored
1 1/4 cups light brown sugar, packed
2 tablespoons milk
1 tablespoon vanilla extract
1 egg
2 cups all-purpose flour
1 teaspoon salt
3/4 teaspoon baking soda
1 cup semisweet chocolate chips
1 cup pecans -- coarsely chopped
Icing:
1 1/4 cups powdered sugar
3 tablespoons vegetable shortening
2 teaspoons milk
1 teaspoon light corn syrup
red and green chewy candies
--or gum drops
Preheat oven to 375 degrees; line 4 cookie sheets with
foil and lightly grease the foil. In a large bowl with an
electric mixer on medium speed, beat the brown sugar,
shortening, milk and vanilla extract until well blended.
Beat in the egg. In a medium bowl, combine the flour, salt
and baking soda. With a spoon, stir into the shortening
mixture just until blended. Stir in the chocolate chips and
pecans. Divide the dough into quarters; divide each quarter
into 12 pieces. Roll each piece into a 1-inch ball.
Arrange the balls on the cookie sheets almost touching to
form an 8-inch circle. Flatten the balls slightly with your
fingers. Repeat with the remaining balls to make 3 more
wreaths. Bake one cookie sheet at a time for 12 to 14
minutes, or until the wreaths are lightly browned. Do not
overbake. Cool completely before removing from the cookie
sheet.
Meanwhile, prepare the icing. In a small bowl with the
mixer on medium speed, beat the powdered sugar, shortening,
milk and corn syrup until smooth. If too thick, thin with a
little milk; if too thin, add more powdered sugar. The
icing may be covered and refrigerated for up to 1 week.
Makes 1 1/2 cups. Spread or pipe the icing over the cooled
wreaths. Cut the red and green candies as needed for
flowers and leaves. Place in clusters around the wreath.
Makes 4 wreaths.