Ingredients Jump to Instructions ↓

  1. 3/4 cup vegetable shortening

  2. --butter flavored 1 1/4 cups light brown sugar, packed

  3. 2 tablespoons milk

  4. 1 tablespoon vanilla extract

  5. 1 egg

  6. 2 cups all-purpose flour

  7. 1 teaspoon salt

  8. 3/4 teaspoon baking soda

  9. 1 cup semisweet chocolate chips

  10. 1 cup pecans -- coarsely chopped

  11. Icing: 1 1/4 cups powdered sugar

  12. 3 tablespoons vegetable shortening

  13. 2 teaspoons milk

  14. 1 teaspoon light corn syrup

  15. red and green chewy candies --or gum drops

  16. 375 degrees; line

  17. 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

  18. 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

  19. 1 week. Makes

  20. 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

  21. 4 wreaths.


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