INGREDIENTS

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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