Chocolate Chip Cookie Wreath
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shortening, butter flavor
brown sugar, firmly packed
semisweet chocolate chips
pecans, coarsely chopped
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 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.