Wreath Cookies

Ingredients

• 1 cup butter, softened
• 1-1/2 cups sugar
• 6 ounces white baking chocolate, melted
• 2 eggs
• 2 teaspoons vanilla extract
• 4 cups all-purpose flour
• 1/2 teaspoon salt
• 2-1/2 cups confectioners' sugar
• 1/4 cup plus 2 teaspoons water, divided
• 3 cups flaked coconut
• 6 to 8 drops green food coloring
• 1/4 cup red-hot candies

Directions

• In a large bowl, cream butter and sugar until light and fluffy. Beat in the chocolate, eggs and vanilla. Combine flour and salt; gradually add to creamed mixture and mix well.
• On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with a floured 3-in. scalloped cookie cutter. Place 1 in. apart on ungreased baking sheets; cut out centers using a floured 1-in. scalloped cookie cutter.
• Bake at 350° for 10-14 minutes. Remove to wire racks to cool completely.
• For glaze, in a small bowl, combine confectioners' sugar and 1/4 cup water. Place coconut in a resealable plastic bag; add food coloring and remaining water. Seal bag and toss until coconut is tinted.
• Spread cookies with glaze; sprinkle with coconut. Decorate with red-hots.     
• Yield: 4 dozen.

Recipe Source: http://www.tasteofhome.com/recipes/Wreath-Cookies?pmcode=IKLDP02T&_mid=774433&_rid=774433.618800.258060