---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Santa Cookie Wreath
  Categories: Cookies
       Yield: 12 servings
  
       1 pk Gingerbread cake & cookie
            -mix
       6    Peanut-shaped peanut butter
            Sandwich cookies
     1/4 c  Hot water
            Red sugar
       2 tb Flour
       2    Mini marshmallows
       2 tb Margarine or butter; melted
      12    Mini chocolate chips
       6 oz Vanilla flavor candy coating
            Red cinnamon candies
  
      Heat oven to 375~. Mix gingerbread mix, hot water, flour and margarine
   in medium bowl with spoon until dough forms. Reserve one fourth of dough.
   Roll remaining dough into 9-1/2″ circle, 1/4″ thick. Cut 4″ circle out of
   center to form a wreath shape. (Add dough cut from center to the reserved
   dough.)  Place wreath on ungreased cookie sheet. Bake 15 minutes or until
   edges are firm. Do not overbake! Cool 1 minute before removing from cookie
   sheet.    Roll reserved dough to 1/4″ thick. Cut with 2″ holly-leaf shaped
   cookie cutter. Place on ungreased cookie sheet and bake 9 minutes, until
   edges are firm. Cool 1 minute before removing from cookie sheet.
   
       Heat candy coating over low heat until melted. For each Santa, dip one
   end of peanut butter cookie into coating to resemble Santa’s beard. Let dry
   on cookie sheet lined with waxed paper. When coating is dry, dip other end
   into coating (leaving center of cookie plain for face). Immediately
   sprinkle red sugar over wet coating, leaving 1/4″ of coating mear cookie
   center plain to resemble the trim of the hat. Cut mini marshmallows into
   fourths. Place a marshmallow fourth on the side of the hat to resemble a
   pom-pom. Attach 2 chocolate chips to cookie, using coating, for the eyes.
   Attach 1 cinnamon candy to cookie, using coating, for the nose. Use
   remaining candies to decorate holly leaves. Attach Santas and holly leaves
   to wreath, using coating.
  
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