Thursday, April 14, 2011

Clothespin Cookies




As promised, here is my recipe for Clothespin Cookies.

I've been making these cookies, literally, for DECADES!

I have tinted the creme fillings to coordinate with high school &

then college graduations, bridal showers, teas, weddings &

have even made them in plain white for a funeral or two, as well.

Here is the recipe, but I warn you...it takes all day!


CLOTHESPIN COOKIES

Cookie Ingredients:

  • 1 pkg of Crisco in sticks, (NOT Butter Flavor)
  • 3 Cups all purpose flour
  • 3 Tbsp. sugar
  • 2 egg yolks (save the whites for filling)
  • 1 1/4 Cups water


Filling Ingredients:

  • 1 stick unsalted butter
  • 2 Tbsp. Crisco shortening
  • 1 tsp. vanilla
  • 1 Cup granulated sugar
  • 2 egg whites, saved from making cookies
  • 1/2 Cup hot milk

Cookie Directions: START EARLY!

To make the pastry, sift sugar & flour together,
then cut in 2 Tbsp. of Crisco shortening,
add 2 egg yolks & 1 1/4 Cup water.

Mix well & refrigerate 2 hours in same bowl.
Roll out into a rectangle on a well floured board.
Spread 2 Tbsp. Crisco over the top, fold over three times.
Wrap in plastic wrap & refrigerate 1 hour.

Repeat the rolling out & spreading of 2 Tbsp. of Crisco & the folding two more times,
refrigerating for 1 hour in between each application of Crisco, then when complete, keep in refrigerator for at least 2 MORE hours before shaping cookies.

I have both wooden clothespins & metal dowels


for shaping the cookies around.
Do not use wooden dowels from a lumber store...they are chemically treated & not food safe!

Using 1/4 of the dough, roll into 6" x 18" rectangles.
Cut into strips 1/2" x 6" each.
Roll each strip loosely on clean, old-fashioned wooden clothespins or metal dowels.


Overlap the edges to prevent spaces when baking.
I start at the open end of the clothespin & roll down to the knob.
(don't use the French clip kind with the metal hinge)

Place on cookie sheets & Bake 12 min. at 350º.
I use parchment paper but you don't have to.

Let cookies cool for 5 minutes before taking off rods but do remove while they are still slightly warm, as they will release easier.
Put your hand around the entire cookie & gently twist, then pull.
Do not pull on just the cookie itself or it will break.
They are very flaky & fragile! Allow to cool completely before filling.
Use a pastry bag or cookie press to insert cream filling, below.

Filling Directions:

Cream the 2 Tbsp. shortening & 1 stick of butter together.
Add 1 Cup granulated sugar & beat until dissolved.
Add 2 egg whites (that you saved after making the cookie dough)
and 1 tsp. vanilla & mix well.

Add hot milk only 1 Tbsp. at a time, beating until creamy.
Divide dough & lightly tint in desired colors...pale shades look the most appetizing.
Dust with powdered sugar just before serving.
These freeze well IF you have any leftover!

Lavender & Yellow for Easter
Pink & Green for Delta Zeta sorority or any occasion
Blue and/or Pink for baby showers
Bridesmaids' dress colors for weddings
Plain White for Funerals








I'm joining noted author, Michael Lee at

Designs by Gollum


for her weekly meme

Foodie Friday.

I hope you go visit her & find tons more recipes to try.

Thanks for visiting me here at The Gazebo House, too.

I'm always thrilled & you're welcome anytime.

fondly,


Photobucket

16 comments:

  1. They do look fragile and very yummy! Thanks

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  2. Do you deliver? I'd like to order two dozen. WAIT! I guess I should order some for the family too. :o)

    They look out of this world good.

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  3. A true labor of love Rett! They look amazing-enjoy:@)

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  4. I think that lady who wants you to deliver is one smart cookie. I'd also like a dozen please. LOL

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  5. I can imagine the reaction when you make these, they look so dang good I can hardly stand it. I may just have to make a batch for Easter brunch. Thanks so much Rett.

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  6. Yikes, I thought pierrogi were time consuming! They are beautiful, Rett! I don't know if I have the patience though!

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  7. These look so light and delicious! When something tastes fantastic...it is a labor of love! I believe these fall into that category!

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  8. Wow! Labor intensive but I'm sure worth the time! These are the type of cookies my Mom and Grandmother would make for special occasions..super flaky!

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  9. Hmmmm yummy cookies.Thanks sharing them over here.Great post.Well done.
    Meanwhile Plz do pass by my blog on freeing your mind, follow and comment to improve my works too.
    Thanks.

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  10. HI RETT!!
    BEAUTIFUL looking and YUMMY tasting I am sure!!
    hugs 2 U,
    jamie

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  11. I have been looking for this recipe for a couple of years now. I am so thankful that you posted it. Maybe I will get some done for Easter.
    Thanks,
    Beckie in Brentwood, TN

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  12. They look so pretty and good, Rett...Christine

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  13. Thank you for sharing this recipe!! I'm not exactly sure when I will make these but it will be soon. I'm so excited about making them. They sound wonderful AND they are beautiful!!!!!

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  14. These look yummy and how clever to match the filling color up with the event!!!!

    Thanks so much for finding the recipe for the souffles. I have added it to my blog! And gave you credit!

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  15. Thanks for the recipe, Rett! Sorry I haven't been around, but it's been hectic. So much to catch up on! Concert tomorrow night and then no singing for the summer. Lots of blog reading to catch up on...and messages needing responses. Soon!!!
    Love,
    Donna

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  16. Your cookies look delightful! I do have 2 questions about the recipe. Sorry if they sound dumb, but I would hate to waste ingredients. You say a 1 lb. can of shortening? Will all of that be used? Next, in the filling, is that granulated or powdered sugar? Thank you for sharing this recipe. :)


    Barb

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Thank you so much for leaving a comment. I read them all & each one is so very special to me & I try really hard to return the visit!

fondly,
~Rett~