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Cookie Wreaths

• 3/4 cup vegetable shortening, butter flavored
• 1 1/4 cups light brown sugar, packed
• 2 tablespoons milk
• 1 tablespoon vanilla extract
• 1 egg
• 2 cups all-purpose flour
• 1 teaspoon salt
• 3/4 teaspoon baking soda
• 1 cup semi-sweet chocolate chips
• 1 cup pecans, coarsely chopped

Icing:

• 1 1/4 cups powdered sugar
• 3 tablespoons vegetable shortening
• 2 teaspoons milk
• 1 teaspoon light corn syrup
• red and green chewy candies or gum drops

Instructions:
Preheat oven to 375F; line 4 cookie sheets with foil and lightly grease the foil. In a large bowl with an electric mixer on medium speed, beat brown sugar, shortening, milk, and vanilla extract until well blended. Beat in the egg. In a medium bowl, combine flour, salt and baking soda; stir flour mixture 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 CAREFULLY 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.