• 3/4 cup vegetable shortening, buttered 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 coarsely chopped pecans 

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

Preheat oven to 375°F; line 4 cookie sheets with foil and lightly grease. In a large bowl with an electric mixer on medium speed, beat the brown sugar, shortening, milk and vanilla until well blended. 
Beat in 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. Cool completely before removing from the cookie sheet. 

Icing (Frosting) 
In a small bowl with the mixer on medium, 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 a 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 cluster around the wreath. 

Yield: 4 wreaths. 

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