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1
Preheat oven to 375F (190C) F; line 4 cookie sheets with foil and lightly grease the foil.
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2
In a large bowl with an electric mixer on medium speed, beat the brown sugar, shortening, milk and vanilla extract until well blended.
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3
Beat in the egg.
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4
In a medium bowl, combine the flour, salt and baking soda.
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5
With a spoon, stir into the shortening mixture just until blended.
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6
Stir in the chocolate chips and pecans.
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7
Divide the dough into quarters; divide each quarter into 12 pieces.
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8
Roll each piece into a 1-inch ball.
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9
Arrange the balls on the cookie sheets almost touching to form an 8-inch circle.
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10
Flatten the balls slightly with your fingers.
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11
Repeat with the remaining balls to make 3 more wreaths.
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12
Bake one cookie sheet at a time for 12 to 14 minutes, or until the wreaths are lightly browned.
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13
Do not overbake.
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14
Cool completely before removing from the cookie sheet.
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15
Meanwhile, prepare the icing.
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16
In a small bowl with the mixer on medium speed, beat the powdered sugar, shortening, milk and corn syrup until smooth.
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17
If too thick, thin with a little milk; if too thin, add more powdered sugar.
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18
The icing may be covered and refrigerated for up to 1 week.
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19
Spread or pipe the icing over the cooled wreaths.
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20
Cut the red and green candies as needed for flowers and leaves.
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21
Place in clusters around the wreath.
