Chocolate Chip Cookie Wreath

Ingredients:

• 3/4 c. butter flavor Crisco
• 1 1/4 c. firmly packed brown sugar
• 2 T. milk
• 1 egg
• 2 c. all purpose flour
• 1 t. salt
• 3/4 t. baking soda
• 2 c. semi-sweet chocolate chips

Directions:

Heat oven to 375 degrees. Line baking sheets with foil and grease lightly with shortening.

Combine brown sugar, shortening, milk and vanilla in a large bowl. Beat at medium speed of electric mixer until well blended. Beat egg into creamed mixture. Combine flour, salt and baking soda. Mix into creamed mixture just until blended. Stir in chocolate chips. Divide dough into four quarters. Divide each quarter into 12 pieces. Roll each into a one-inch ball.

Arrange balls on baking sheet almost touching to form an 8-inch circle. Flatten balls with fingers slightly. Repeat with remaining balls to make three more wreaths. Bake one sheet at a time at 375 degrees for 12 to 14 minutes or until lightly browned. Do not overbake. Cool completely before removing foil from baking sheet.

Icing:

• 1 1/4 c. confectioners sugar
• 3 T. Crisco shortening
• 2 t. milk
• 1 t. light corn syrup
• Red and green chewy candies or gum drops.

Combine confectioners' sugar, shortening, milk and corn syrup in mixing bowl. Beat at medium speed until smooth. (If too thick, add additional milk, a few drops at a time. If too thin, add additional confectioners' sugar.) Icing may be refrigerated, covered, up to one week. Spread or pipe frosting over wreath. Cut candies as needed for flowers and leaves. Place in clusters around the wreath. Attach a colorful bow to side of wreath, if desired.

By Robin