Recipe - Chocolate Chip Cookie Wreath

Three fourths cup Vegetable shortening
Butter flavored
1 One fourth cup Light brown sugar, packed
2 tablespoon Milk
1 tablespoon Vanilla extract
1 Egg
2 cup Allpurpose flour
1 teaspoon Salt
Three fourths teaspoon Baking soda
1 cup Semisweet chocolate chips
1 cup Pecans coarsely chopped
Icing:
1 One fourth cup Powdered sugar
3 tablespoon Vegetable shortening
2 teaspoon 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 1inch
ball. Arrange the balls on the cookie sheets almost touching to form an
8inch 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 One half 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.

Recipe By : Woman's Day, Holiday Baking 1994

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip