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Chocolate Chip Cookie Wreath















Trans-fat Free, Good source of fiber


¾ cup vegetable shortening
butter flavored
1 ¼ cups brown sugar
light, packed
2 tablespoons milk
1 tablespoon vanilla extract
1 each eggs
2 cups all-purpose flour
1 teaspoon salt
¾ teaspoon baking soda
1 cup semi-sweet chocolate
semi-sweet chips, null, null
1 cup pecans
coarsely chopped
1 ¼ cups powdered sugar
3 tablespoons vegetable shortening
2 teaspoons milk
1 teaspoon light corn syrup
1 x gumdrops
red and green, or chewy candies


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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 164g (5.8 oz)
Amount per Serving
Calories 67541% of calories from fat
 % Daily Value *
Total Fat 31g 47%
Saturated Fat 4g 22%
Trans Fat 0g
Cholesterol 47mg 16%
Sodium 715mg 30%
Total Carbohydrate 30g 30%
Dietary Fiber 4g 17%
Sugars g
Protein 21g
Vitamin A 2% Vitamin C 1%
Calcium 5% Iron 21%
* based on a 2,000 calorie diet How is this calculated?


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