*  Exported from  MasterCook  *
                        Chocolate Chip Cookie Wreath
 Recipe By     : Woman’s Day, Holiday Baking 1994
 Serving Size  : 48   Preparation Time :0:00
 Categories    : Shaped Cookies                   Cookies
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      3/4  cup           vegetable shortening
                         --butter flavored
    1 1/4  cups          light brown sugar, packed
    2      tablespoons   milk
    1      tablespoon    vanilla extract
    1                    egg
    2      cups          all-purpose flour
    1      teaspoon      salt
      3/4  teaspoon      baking soda
    1      cup           semisweet chocolate chips
    1      cup           pecans -- coarsely chopped
    1 1/4  cups          powdered sugar
    3      tablespoons   vegetable shortening
    2      teaspoons     milk
    1      teaspoon      light corn syrup
                         red and green chewy candies
                         --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
      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 1 1/2 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. 
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