Chocolate Chip Cookie Wreath Recipe

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Chocolate Chip Cookie Wreath

Kitchen Crew

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Serves:

4

Ingredients

3/4 c
shortening, butter flavor
1.25 c
brown sugar, firmly packed
2 Tbsp
milk
1 Tbsp
vanilla extract
1
egg
2 c
all purpose flour
1 tsp
salt
3/4 tsp
baking soda
1 c
semisweet chocolate chips
1 c
pecans, coarsely chopped

ICING INGREDIENTS

1.25 c
powdered sugar
3 Tbsp
shortening
2 tsp
milk
1 tsp
corn syrup, light
gum drops, red and green

Directions Step-By-Step

1
Preheat oven to 375 degrees; line 4 cookie sheets with foil and lightly grease the foil.
2
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.
3
In a medium bowl, combine the flour, salt and baking soda.
4
With a spoon, stir into the shortening mixture just until blended.
5
Stir in the chocolate chips and pecans.
6
Divide the dough into quarters; divide each quarter into 12 pieces; Roll each piece into a 1-inch ball.
7
Arrange the balls on the cookie sheets almost touching to form an 8-inch circle; Flatten the balls slightly with your fingers.
8
Repeat with the remaining balls to make 3 more wreaths.
9
Bake one cookie sheet at a time for 12 to 14 minutes, or until the wreaths are lightly browned; Do not overbake.
10
Cool completely before removing from the cookie sheet.
11
Meanwhile, prepare the icing.
12
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.
13
The icing may be covered and refrigerated for up to 1 week; Makes 1 1/2 cups.
14
Spread or pipe the icing over the cooled wreaths.
15
Cut the red and green candies as needed for flowers and leaves; Place in clusters around the wreath.

About this Recipe

Course/Dish: Cookies, Chocolate
Other Tag: Quick & Easy