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 semisweet 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 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.
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