Chocolate Chip Cookie Wreath
Submitted by mamag
Chocolate chip pecan cookie dough shaped into festive wreath rings, baked golden, iced in white, and decorated with red and green gumdrop flowers. Makes 4 wreaths for holiday gifting, cookie swaps, or edible centerpieces.
YIELD
4 wreathsPREP
25 minCOOK
14 minREADY
60 minForget the cookie platter. Show up to the holiday party with an edible wreath instead.
Standard chocolate chip cookie dough with pecans gets divided into small balls, arranged in a circle on foil-lined baking sheets, and baked until the edges just barely turn golden.
As they bake, the balls merge into one solid ring, giving you a pull-apart cookie wreath.
A smooth powdered sugar icing goes over the top, and sliced red and green gumdrops become holly berries and leaves for that festive finish.
Makes four wreaths, so you’ve got enough for gifting and keeping.
Kitchen Tips
- Arrange the dough balls so they’re almost touching but not quite. They’ll spread into each other in the oven and form the ring naturally.
- Flatten each ball slightly with your fingertips before baking. Perfectly round balls leave gaps in the wreath.
- Do not overbake. The wreaths should be barely golden. Crispy wreaths crumble when you try to move them; chewy ones hold together.
- Let the wreaths cool completely on the foil before attempting to peel them off. Patience saves you from a broken wreath and a broken heart.
Ingredients
Directions
Preheat oven to 375℉ (190℃) F; 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 1½ 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.
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