Clothespin Cookies II Recipe - Allrecipes.com
Clothespin Cookies II Recipe

Clothespin Cookies II

Recipe by  

"This is a much easier version of clothes pin cookies."

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Directions

  1. Cut the margarine into the flour by stirring with a fork or a pastry blender. Mix together the 2 egg yolks and the sour cream, stir into the flour mixture. Form a ball and refrigerate overnight.
  2. Preheat oven to 350 degrees F (175 degrees C). Grease clothespins lightly or cover with foil.
  3. Separate the dough into 2 pieces, leave one in the refrigerator until ready to use. On a lightly floured surface, roll out the dough into a large rectangle 1/4 inch thick. Cut into strips 6x3/4 inches. Wrap loosely onto prepared clothespins. Bake for 15 minutes in the preheated oven. Remove from the clothespins while still warm. Cool before filling.
  4. In a medium bowl, cream the shortening, with the margarine and sugar. Add egg whites and vanilla, beat until smooth. Add the hot milk 1 teaspoon at a time , beat until creamy. Fill the cooled cookies using a pastry bag or a plastic bag with one corner cut off.
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Reviews More Reviews

Most Helpful Positive Review
Aug 29, 2002

This takes some time but it is worth it.

 
Most Helpful Critical Review
Jan 28, 2008

This recipe can be altered. It basically is a good recipe but with a few changes. First use 1/2" wooden dowels to make them on that have been cut to 4" lengths and soaked in oil overnight, then blotted before use. This is like tempering a cast iron pan. The cookies should slide off easier. Next add 1 to 2 tablespoons of granulated sugar to the dough. Lastly, reduce the amount of Crisco, not the butter, in the filling, and make sure you are not working with it in a hot kitchen, the fat will break down easily. And make sure to dust the tops of the cookies with powder sugar when finished and put together. Do not fill the cookies until they are completely cold. These freeze exceptionally well if there are any left to freeze! I have been making these for special occasions for decades and are always the hit of the table.

 

11 Ratings

Dec 22, 2008

This is by far the best ladylock recipe I have ever tried. It is much easier to make than the yeast-based recipe, and the dough rolls out like a dream. Make sure that you chill the dough sufficiently, and that you flour your work surface generously. I did add 2 Tbsp. of sugar to the dough. These came out better than the local bakery! Thanks for this recipe!

 
Dec 16, 2009

If I can figure out how to I am going to submit the easiest recipe of all for these and tell you all the tricks I learned through the last 30 years. 0;D As far as time consuming, the recipe I am going to submit isn't quick as time consuming but any cookie along this line is, where you make a shell and then filling and then fill them. the answer to that is pace yourself, they don't have to be finished the same day. Make your shells one day and then ill them the next and you and they won't seem so overwhelmed! So keep your eye out for my Super Easy Clothespin Cookies, Pace yourself no matter what recipe you use and enjoy!

 
Aug 29, 2002

good but still not as good as the recipe which calls for cream cheese.

 
Dec 20, 2007

I have used this recipe for two yrs the dough is a little to soft and sticky even after chilling ,however all i did was knead a little flour into the dough before I rolled it .they came otu perfect I have used this recipe this way for 2 yrs and never had any trouble however I use my own cream cheese or chocolate Icing to fill them.

 
Aug 29, 2002

This recipe was time consuming and hard. The filling was greasy and the pastry was bland. I will not make this recipe again.

 
Dec 09, 2008

Time consuming, yes...but worth it. I found the filling was a little runny (probably something on my part) so I added about a half a cup of cream cheese (I got it to the consistency I liked...). YUMMY! I also added food coloring to the filling in honor of the holiday season!

 

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Nutrition

  • Calories
  • 315 kcal
  • 16%
  • Carbohydrates
  • 22.7 g
  • 7%
  • Cholesterol
  • 58 mg
  • 19%
  • Fat
  • 24.2 g
  • 37%
  • Fiber
  • 0.4 g
  • 2%
  • Protein
  • 2.6 g
  • 5%
  • Sodium
  • 122 mg
  • 5%

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

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