The wicked enemy is so inveterately opposed to the Divine majesty that he would gladly, if it were possible, overturn the throne of God. As he utterly despairs of accomplishing that object, he throws out all his venom against the elect, employs every expedient, and exhausts all his devices to enslave those whom the power of God has torn from his grasp. He assaulted the first Adam in Paradise. He made an attempt on the second Adam in the wilderness, but his efforts were foiled. Disappointed in that expectation, he bends all his attack on those whom Christ has claimed to be his own.

Herman Witsius

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy, Eggs		Cakes & coo, Breads, Muffins & r	48	Servings

INGREDIENTS

3/4	c	Vegetable shortening
		Butter flavored
1 1/4	c	Light brown sugar, packed
2	tb	Milk
1	tb	Vanilla extract
1		Egg
2	c	All-purpose flour
1	ts	Salt
3/4	ts	Baking soda
1	c	Semisweet chocolate chips
1	c	Pecans — coarsely chopped
		Icing:
1 1/4	c	Powdered sugar
3	tb	Vegetable shortening
2	ts	Milk
1	ts	Light corn syrup
		Red and green chewy candies
		Or gum drops

INSTRUCTIONS

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.
Recipe By     : Woman's Day, Holiday Baking 1994
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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