Clothes Pin Cookies Mini Cream Horns Recipes

Steps:

• Mix 1/4 pound of the butter with 3 cups of flour, 2 tablespoons white sugar, egg yolks, and water. (Done like making pie dough with a pastry blender.)
• Chill for 1 hour then roll out like pie dough on a floured pastry sheet. Spread another 1/4 pound of the butter over dough. Fold dough together and refrigerate 1 hour. Repeat this procedure until all of the butter is used.
• Cut dough into fourths. Wrap each quarter in plastic wrap. Chill.
• Take out one quarter at a time and allow to stand at room temperature long enough that it softens enough that the dough can be rolled.
• Roll dough out on floured pastry sheet/ board. Cut dough into 1/2 inch wide X 4-5 inch long strips. Wrap around clothes pins or dowel pins pinching ends.
• Bake at 400 degrees F (200 degrees C) for 12-15 minutes until lightly browned. Slide off sticks while still very warm and then cool completely.
• To Make Filling: In a saucepan over medium heat, cook 1 cup milk and 1/2 cup flour until thick stirring constantly. Let cool.
• Cream together shortening, confectioners' sugar, marshmallow cream, and vanilla. Add cooked mixture to creamed mixture and beat till fluffy. Fill cooled pastry curls with filling.

Steps:

• Make FILLING 1st, put in fridge till cookies are baked.
• FILLING: Cook on low til thickened, milk, flour.
• Cool in fridge.
• Beat tog marg and crisco.
• Beat well.
• Add vanilla, and sugar.
• Beat well.
• Add the cooled flour mixture& beat, beat beat!
• DOUGH: Measure flour, add a pinch salt.
• Cut in 1 pound marg or butter (as for pie crust).
• Blend in sour ceam (I used plain no-fat yogurt).
• Refrigerate overnite or at least 6 hours.
• Cut dough into 4 pieces.
• Roll out thin, 1 piece at a time (keep rest in fridge til ready to roll).
• Cut rolled piece into 1"x 4" long pieces.
• Wrap loosely around pins, (see NOTE) making sure dough overlaps somewhat, so as to not have"holes" or"gaps".
• Bake 350 about 12-15 minutes or till very lite golden color.
• DO NOT BROWN.
• When cool use pastry bag to fill;NOTE: Some stores sel the box of metal-"pins" to use.
• I have 1 box but it's not enough, so, I use clothes pins also.

Steps:

• CRUST: Mix flour, salt, powdered sugar, and butter for pie dough; then add beaten egg and water to mixture.
• Roll on a floured surface and spread 1 cup shortening on top of dough, fold up and place in fridge for 30 minutes.
• Roll out dough again on floured surface and spread remaining cup of shortening on top, fold and place in fridge for 2 hours.
• Roll out small batch of dough on floured surface (I divide dough into fourths).
• Cut into 6 x 1/2-inch strips and spiral wrap around clothes pins (overlap the dough, don't leave spaces).
• Bake on ungreased cookie sheets for 12-15 minutes at 370°F.
• Remove from clothes pin while still warm (about 5 minutes after taking from the oven) to prevent breakage.
• FILLING: Place all ingredients in bowl, mix well.
• Use a piping bag or cookie press to fill each cooled cookie.
• Dust with powdered sugar.

Steps:

• On a lightly floured surface, roll paster to 1/8th inch 10x15 inch rectangle.
• Cut into 1x15 inch strips.
• Take a strip of dough and squeeze around the tip of a cream horn mold to form a seal. Wrap the strip around the mold overlapping consecutive turns slightly. Seal the end at the large end of mold.
• Place sealed edge down on a silpat covered sheet. Repeat with remaining strips.
• Refrigerate molds on baking sheet about 30 minutes to allow dough to relax.
• Heat oven to 400F.
• Brush pastry with egg.
• Bake until golden, about 15 minutes.
• Set pastries on cooling rack and slip out of molds. Cool.
• Fill with sweetened whipped cream and fresh berries.