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Chocolate Chip Cookie Wreath

Author/Submitted by: Woman's Day, Holiday Baking 1994
Servings: 48
Categories: Chocolate / Cookies / Desserts

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
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.

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