Yield: 48 Servings
Measure | Ingredient |
---|---|
¾ cup | Vegetable shortening |
\N \N | Butter flavored |
1¼ cup | Light brown sugar, packed |
2 tablespoons | Milk |
1 tablespoon | Vanilla extract |
1 \N | Egg |
2 cups | All-purpose flour |
1 teaspoon | Salt |
¾ teaspoon | Baking soda |
1 cup | Semisweet chocolate chips |
1 cup | Pecans -- coarsely chopped |
\N \N | Icing: |
1¼ cup | Powdered sugar |
3 tablespoons | Vegetable shortening |
2 teaspoons | Milk |
1 teaspoon | Light corn syrup |
\N \N | Red and green chewy candies |
\N \N | Or gum drops |
Preheat oven to 375 degrees; 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. Makes 4 wreaths.
Recipe By : Woman's Day, Holiday Baking 1994 File