Clothes Pin Cookies Recipe -
Clothes Pin Cookies Recipe

Clothes Pin Cookies

Recipe by  

"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 Edit and Save

Original recipe makes 3 dozen Change Servings


  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.
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Reviews More Reviews

Most Helpful Positive Review
Dec 07, 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 it was great! I recommend cutting the strips a bit longer than 4-5 inches, I liked the long narrow shells better than fat wide ones. I halved the filling recipe and ended up with a LOT left over. Using 2 sheets of puff pastry dough, and strips wound on 4.5 inch dowels of 1/2" thickness, I got 36 cookies. This recipe is a keeper!

Most Helpful Critical Review
Sep 27, 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. Then they did not get as flaky as I would like.

Nov 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.

Dec 02, 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 clothes pins without springs from the craft store. These freeze very well. I usually bake at 425 for 5 minutes then turn it down to 400 for another 10- but that all depends on how thin you can get these rolled out- thinner the better.

Feb 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 sharing this!!!

Dec 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 days, one for making the dough, and the other for baking and filling. Oh, this creme filling really good. It tastes just like my grandmothers.

Sep 25, 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!

Apr 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 did not have one when I started and baggies simply do NOT handle the thick filling). I tend to make them very thin and then sift powdered sugar over top. So completely unhealthy and absolutely worth it! Make the dough!!! It is must NOT the same as the premade stuff. It's SO much better with the labor intensive version here much better! ENJOY!


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  • Calories
  • 682 kcal
  • 34%
  • Carbohydrates
  • 82.4 g
  • 27%
  • Cholesterol
  • 78 mg
  • 26%
  • Fat
  • 38.6 g
  • 59%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 3.6 g
  • 7%
  • Sodium
  • 161 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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