1/2 box (17 1/4 oz.) frozen puff pastry (1 sheet)
3 tbsp. green sugar crystals
1 tube (1 1/2 oz.) green decorating gel
Colored candy dots
Sugar candy or icing
Decorations

1. Thaw and unfold pastry sheet, following package directions. Sprinkle with green sugar crystals.

2. Using a lightly floured rolling pin, gently roll pastry into a 10 x 12 inch rectangle. With a sharp knife, cut into twenty 12 x 1/2 inch strips.

3. Take each strip of pastry and turn the ends several times in opposite directions to make twists.

4. To make a wreath shape, bring ends together, forming a circle. Dab ends with water and pinch together. Place wreaths about 2 inches apart on ungreased baking sheets. Refrigerate 30 minutes or until firm.

5. Heat oven to 375 degrees. Bake wreaths about 8 minutes until risen, flaky, and golden brown. While still hot, carefully remove from baking sheets to wire racks and cool completely.

6. When cookies are completely cool, highlight the stripes of green sprinkles by trimming the edges with green gel. Decorate with candy dots and candy decorations, attaching them to the wreaths with a dot of gel. Yield: 20 cookies.