Santa cookie wreath

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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