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Clothes Pin Cookies

Clothes Pin Cookies

Donna Pierson

Donna Pierson

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 {{adjustedServings}} servings

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Original recipe yields 18 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 682 kcal
  • 34%
  • Fat:
  • 38.6 g
  • 59%
  • Carbs:
  • 82.4g
  • 27%
  • Protein:
  • 3.6 g
  • 7%
  • Cholesterol:
  • 78 mg
  • 26%
  • Sodium:
  • 161 mg
  • 6%

Based on a 2,000 calorie diet

Directions

  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

PHAMBABE
21

PHAMBABE

12/7/2009

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!

RITALEE
17

RITALEE

11/22/2005

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.

diny
15

diny

12/2/2009

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.

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