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My review
Clothes Pin Cookies
Donna Pierson
"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."
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Ingredients
servings 682 calsOriginal recipe yields 18 servings (3 dozen)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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
Per Serving: 682 calories; 38.6 g fat; 82.4 g carbohydrates; 3.6 g protein; 78 mg cholesterol; 161 mg sodium. Full nutrition
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Reviews
Read all reviews 1414 Ratings
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Most helpful positive review
12/6/2009
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
9/21/2012
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....
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12/6/2009
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...
11/22/2005
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.
12/2/2009
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...
2/27/2008
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...
9/24/2009
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!
12/20/2008
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...
4/14/2011
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...
12/15/2008
Worth the time! My husband's favorite cookie! I wouldn't change a thing.
1/4/2012
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...