chocolate chip cookie wreath

How To Make chocolate chip cookie wreath

• 1

  Preheat oven to 375 degrees; line 4 cookie sheets with foil and lightly grease the foil.
• 2

  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.
• 3

  In a medium bowl, combine the flour, salt and baking soda.
• 4

  With a spoon, stir into the shortening mixture just until blended.
• 5

  Stir in the chocolate chips and pecans.
• 6

  Divide the dough into quarters; divide each quarter into 12 pieces; Roll each piece into a 1-inch ball.
• 7

  Arrange the balls on the cookie sheets almost touching to form an 8-inch circle; Flatten the balls slightly with your fingers.
• 8

  Repeat with the remaining balls to make 3 more wreaths.
• 9

  Bake one cookie sheet at a time for 12 to 14 minutes, or until the wreaths are lightly browned; Do not overbake.
• 10

  Cool completely before removing from the cookie sheet.
• 11

  Meanwhile, prepare the icing.
• 12

  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.
• 13

  The icing may be covered and refrigerated for up to 1 week; Makes 1 1/2 cups.
• 14

  Spread or pipe the icing over the cooled wreaths.
• 15

  Cut the red and green candies as needed for flowers and leaves; Place in clusters around the wreath.
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