Chocolate Chip Cookie Wreath

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.