Skip to main content New<> this month
Get the Allrecipes magazine

Clothes Pin Cookies

Rated as 4.6 out of 5 Stars

"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."
Added to shopping list. Go to shopping list.


servings 682
Original recipe yields 18 servings (3 dozen)


{{model.addEditText}} Print
  1. 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.)
  2. 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.
  3. Cut dough into fourths. Wrap each quarter in plastic wrap. Chill.
  4. 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.
  5. 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.
  6. 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.
  7. To Make Filling: In a saucepan over medium heat, cook 1 cup milk and 1/2 cup flour until thick stirring constantly. Let cool.
  8. 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

Per Serving: 682 calories; 38.6 82.4 3.6 78 161 Full nutrition

Explore more


Read all reviews 15
  1. 15 Ratings

    Rated as 5 out of 5 Stars
    Rated as 4 out of 5 Stars
    Rated as 3 out of 5 Stars
    Rated as 2 out of 5 Stars
    Rated as 1 out of 5 Stars
Most helpful positive review

Used frozen puff pastry dough because I didn't have all day to make the dough, but will make the dough next time as well! The filling was great, very tasty. I used butter-flavored shortening and...

Most helpful critical review

Made the dough exactly as recipe stated. The dough was too liquidy. I thought chilling it might firm it up, but it did not firm up enough to roll. I used alot of flour in the rolling process....

Most helpful
Most positive
Least positive

Used frozen puff pastry dough because I didn't have all day to make the dough, but will make the dough next time as well! The filling was great, very tasty. I used butter-flavored shortening and...

Excellent recipe. Very time consuming but a great way to pass time in the kitchen during the holidays with my 3 girls. Our favorite of all cookie recipes we have gotten online. Thanks.

Instead of vanilla I use almond flavoring for the filling. Also, I have in a pinch just used crisco,powdered sugar and marshmellow cream and almond extract for the filling. I use the old style...

My nurse had given me her filling recipe, and I thought there was too much shortening, so I looked up this one, and the filling was the best I ever tasted. Definitely 4 stars. Thanks for shari...

I loved this recipe. The only thing that I did different is use frozen Pastry Puff sheets, only because I didn't have enough time to spend making the dough. The cream filling is delicious!

I have tried other recipes for lady locks and this one it the best! I followed the recipe exactly. Well, I might not have used and entire pound of butter. It takes a while. I usually set aside 2...

This was nothing short of heavenly! Cooks who use 2 days to make this are absolutely correct. I also suggest letting shells stand over night as it makes them easier to fill. Use a pastery bag (I...

Worth the time! My husband's favorite cookie! I wouldn't change a thing.

Diny was absolutely correct about the clothespins she used! I had to smile when I read the reviews because the clothespins referred to in the name of these cookies are the very old fashioned one...