Santa Cookie Wreath
Yield
1 batchPrep
30 minCook
30 minReady
1 hrsLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
cake mix
gingerbread-kind |
|
| 6 | each |
peanut butter cookies
|
* |
| ¼ | cup |
water
hot |
|
| 2 | tablespoons |
all-purpose flour
|
|
| 2 | each |
miniature marshmallows
|
*
|
| 2 | tablespoons |
margarine
melted |
|
| 12 | each |
mini chocolate chips
|
*
|
| 6 | ounces |
coating
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
cake mix
gingerbread-kind |
|
| 6 | each |
peanut butter cookies
|
* |
| 59 | ml |
water
hot |
|
| 3E+1 | ml |
all-purpose flour
|
|
| 2 | each |
miniature marshmallows
|
*
|
| 3E+1 | ml |
margarine
melted |
|
| 12 | each |
mini chocolate chips
|
*
|
| 173.4 | ml/g |
coating
|
* |
Directions
Heat oven to 375℉ (190℃).
Mix gingerbread mix, hot water, flour and margarine in medium bowl with spoon until dough forms.
Reserve one fourth of dough.
Roll remaining dough into circle.
Cut circle out of center to form a wreath shape. Place wreath on ungreased cookie sheet. Bake 15 minutes or until edges are firm.
Do not overbake! Cool 1 minute before removing from cookie sheet.
Roll reserved dough. Cut with 2 inch holly-leaf shaped cookie cutter.
Place on ungreased cookie sheet and bake 9 minutes, until edges are firm.
Cool 1 minute before removing from cookie sheet.
Heat candy coating over low heat until melted.
