CLOTHES PIN COOKIES
Puff pastry cookies wrapped on clothes pins, baked and then filled. 1/2 inch to 5/8 inch dowels cut 4 inches long work well. Clothes pins may spring open in the oven and break the pastry. These are best if baked on insulated cookie sheets.
Provided by Donna Pierson
Categories Desserts Cookies Filled Cookie Recipes
Yield 18
Number Of Ingredients 11
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.
Nutrition Facts : Calories 681.6 calories, Carbohydrate 82.4 g, Cholesterol 78.1 mg, Fat 38.6 g, Fiber 0.7 g, Protein 3.6 g, SaturatedFat 17.6 g, Sodium 161.5 mg, Sugar 59.5 g
CLOTHES-PIN COOKIES.(LADY-LOCKS.)
Make and share this Clothes-pin cookies.(Lady-locks.) recipe from Food.com.
Provided by Beve538
Categories Dessert
Time 1h12m
Yield 36 cookies
Number Of Ingredients 10
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.
CLOTHESPIN COOKIES (MINI LADYLOCKS)
Y'all, we see why these are the star of the cookie table! Wow, they're good. The delicate cookie is flaky, yet soft. The smooth, creamy filling has just the right balance of sweet and buttery flavor. These cookies melt in your mouth and keep you coming back for more. So good.
Provided by Tracy McBurney
Categories Cookies
Time 2h
Number Of Ingredients 12
Steps:
- 1. For the dough: Cut oleo into flour and sugar mixture. Add egg yolks and sour cream.
- 2. Mix well.
- 3. Shape into a long roll. Wrap in waxed paper and store in refrigerator overnight.
- 4. Take a small portion of the dough at a time and roll out on a floured board, about 1/8 inch in thickness.
- 5. Cut into strips of an inch wide and about 4 inches long.
- 6. Wrap around a wooden clothespin.
- 7. Bake on greased cookie sheet at 400 degrees for approx. 8 - 10 minutes or until lightly browned and not doughy. Keep your eye on the time, each oven is different.
- 8. For the filling: In a large mixer, add oleo, Crisco, sugar, and vanilla. Cream for 10 minutes. To that mixture add warm milk and marshmallow creme and whip until sugar dissolves. Chill filling in refrigerator at least 2 hours, it makes for easier filling.
- 9. With a pastry bag fitted with the appropriate attachment, fill the cookie shell with the filling and store in the refrigerator until ready to serve.
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