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|*||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|
|1 1/4||cups||light brown sugar, packed|
|1||cup||semisweet chocolate chips|
|1||cup||pecans -- coarsely chopped
|1 1/4||cups||powdered sugar|
|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 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. Makes 4 wreaths.