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Clothespin Cookies II

Clothespin Cookies II

Kelley

Kelley

This is a much easier version of clothes pin cookies.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 36 servings

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Nutrition

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  • 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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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.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

skeetsNV
37

skeetsNV

1/28/2008

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.

LORI CARPENTER
13

LORI CARPENTER

8/29/2002

This takes some time but it is worth it.

wizibuff
10

wizibuff

12/22/2008

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!

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