Ingredients Jump to Instructions ↓

  1. -- Recipe via Meal-Master (tm) v8.05

  2. Title: Santa Cookie Wreath

  3. Categories: Cookies

  4. Yield: 12 servings

  5. 1 pk Gingerbread cake & cookie

  6. -mix

  7. 6 Peanut-shaped peanut butter

  8. Sandwich cookies

  9. 1/4 c Hot water

  10. Red sugar

  11. 2 tb Flour

  12. 2 Mini marshmallows

  13. 2 tb Margarine or butter; melted

  14. 12 Mini chocolate chips

  15. 6 oz Vanilla flavor candy coating

  16. Red cinnamon candies

  17. Heat oven to 375

  18. Mix gingerbread mix, hot water, flour and margarine

  19. in medium bowl with spoon until dough forms. Reserve one fourth of dough.

  20. 9-1/2 circle,

  21. 1/4 thick. Cut 4 circle out of

  22. center to form a wreath shape. (Add dough cut from center to the reserved

  23. 15 minutes or until

  24. edges are firm. Do not overbake! Cool 1 minute before removing from cookie

  25. 1/4 thick. Cut with

  26. 2 holly-leaf shaped

  27. cookie cutter. Place on ungreased cookie sheet and bake 9 minutes, until

  28. edges are firm. Cool 1 minute before removing from cookie sheet.

  29. Heat candy coating over low heat until melted. For each Santa, dip one

  30. end of peanut butter cookie into coating to resemble Santa's beard. Let dry

  31. on cookie sheet lined with waxed paper. When coating is dry, dip other end

  32. into coating (leaving center of cookie plain for face). Immediately

  33. sprinkle red sugar over wet coating, leaving 1/4 of coating mear cookie

  34. center plain to resemble the trim of the hat. Cut mini marshmallows into fourths. Place a marshmallow fourth on the side of the hat to resemble a

  35. pom-pom. Attach 2 chocolate chips to cookie, using coating, for the eyes.

  36. Attach 1 cinnamon candy to cookie, using coating, for the nose. Use

  37. remaining candies to decorate holly leaves. Attach Santas and holly leaves

  38. to wreath, using coating. --


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