Santa Cookie Wreath

• 1 package cake mix gingerbread-kind
• 6 each peanut butter cookies
• 1/4 cup water hot
• 2 tablespoons flour, all-purpose
• 2 each miniature marshmallows
• 2 tablespoons margarine melted
• 12 each mini chocolate chips
• 6 ounces coating

1. Heat oven to 375F (190C).
2. Mix gingerbread mix, hot water, flour and margarine in medium bowl with spoon until dough forms.
3. Reserve one fourth of dough.
4. Roll remaining dough into circle.
5. Cut circle out of center to form a wreath shape.
6. Place wreath on ungreased cookie sheet.
7. Bake 15 minutes or until edges are firm.
8. Do not overbake!
9. Cool 1 minute before removing from cookie sheet.
10. Roll reserved dough.
11. Cut with 2 inch holly-leaf shaped cookie cutter.
12. Place on ungreased cookie sheet and bake 9 minutes, until edges are firm.
13. Cool 1 minute before removing from cookie sheet.
14. Heat candy coating over low heat until melted.

cake mix gingerbreadkind, peanut butter, water, flour, marshmallows, margarine, chocolate chips, coating

Taken from recipeland.com/recipe/v/santa-cookie-wreath-45109 (may not work)