Clothespin Cookies II

Clothespin Cookies II


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


servings 315 cals
Serving size has been adjusted!

Original recipe yields 36 servings



  • Calories:
  • 315 kcal
  • 16%
  • Fat:
  • 24.2 g
  • 37%
  • Carbs:
  • 22.7g
  • 7%
  • Protein:
  • 2.6 g
  • 5%
  • Cholesterol:
  • 58 mg
  • 19%
  • Sodium:
  • 122 mg
  • 5%

Based on a 2,000 calorie diet

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  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.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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  1. 12 Ratings


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, the...

This takes some time but it is worth it.

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 suffi...

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...

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

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 perf...

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

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...)....

time consuming. Even after following the recipe to a tee, still could not get the pastry to slide off the clothespin.