The best delicious Chocolate Chip Cookie Wreath recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Chocolate Chip Cookie Wreath recipe today!
Hello my friends, this Chocolate Chip Cookie Wreath recipe will not disappoint, I promise! Made with simple ingredients, our Chocolate Chip Cookie Wreath is amazingly delicious, and addictive, everyone will be asking for more Chocolate Chip Cookie Wreath.
What Makes This Chocolate Chip Cookie Wreath Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Chocolate Chip Cookie Wreath.
Ready to make this Chocolate Chip Cookie Wreath Recipe? Let’s do it!
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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
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.
Yields
48 Servings
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