Wreath Cookies

• 1 cup butter, softened
• 1-1/2 cups sugar
• 1/2 teaspoon salt
• 2 large eggs
• 2 teaspoons vanilla extract
• 6 ounces white baking chocolate, melted and cooled slightly
• 4 cups all-purpose flour
• 3 cups sweetened shredded coconut
• 6 to 8 drops green food coloring
• 2 teaspoons plus 1/4 cup water, divided
• 2-1/2 cups confectioners' sugar
• Red Hots

1. Preheat oven to 350u0b0. Cream butter, sugar and salt until light and fluffy. Beat in eggs and vanilla. Beat in melted chocolate. Gradually beat in flour.
2. On a lightly floured surface, roll dough to 1/4-in. thickness. Cut with a floured 3-in. scalloped round cookie cutter. Cut out the centers using a floured 1-in. scalloped round cutter. Place wreath portions 1 in. apart on ungreased
3. .
4. Bake until golden brown, 10-12 minutes. Remove from pans to wire racks; cool completely.
5. Place coconut in a resealable plastic bag; add food coloring and 2 teaspoons water. Seal bag and toss until coconut is tinted.
6. Mix confectioners' sugar and remaining water. Spread over cookies. Sprinkle with coconut. Decorate with Red Hots.

butter, sugar, salt, eggs, vanilla, white baking chocolate, allpurpose, coconut, water, sugar, red hots

Taken from www.tasteofhome.com/recipes/wreath-cookies/ (may not work)