Ingredients: |
Ingredients: Cookie Ingredients:
1 pkg of Crisco in sticks, (NOT Butter Flavor)
3 Cups all purpose flour
3 Tbsp. sugar
2 egg yolks (save the whites for filling)
1 1/4 Cups water
Filling Ingredients:
1 stick unsalted butter
2 Tbsp. Crisco shortening
1 tsp. vanilla
1 Cup granulated sugar
2 egg whites, saved from making cookies
1/2 Cup hot milk
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Directions: |
Directions:To make the pastry, sift sugar & flour together, then cut in 2 Tbsp. of Crisco shortening, add 2 egg yolks & 1 1/4 Cup water.
Mix well & refrigerate 2 hours in same bowl. Roll out into a rectangle on a well floured board. Spread 2 Tbsp. Crisco over the top, fold over three times. Wrap in plastic wrap & refrigerate 1 hour.
Repeat the rolling out & spreading of 2 Tbsp. of Crisco & the folding two more times, refrigerating for 1 hour in between each application of Crisco, then when complete, keep in refrigerator for at least 2 MORE hours before shaping cookies.
I have both wooden clothespins & metal dowelsfor shaping the cookies around. Do not use wooden dowels from a lumber store...they are chemically treated & not food safe!
Using 1/4 of the dough, roll into 6" x 18" rectangles. Cut into strips 1/2" x 6" each. Roll each strip loosely on clean, old-fashioned wooden clothespins or metal dowels.
Overlap the edges to prevent spaces when baking. I start at the open end of the clothespin & roll down to the knob. (don't use the French clip kind with the metal hinge)
Place on cookie sheets & Bake 12 min. at 350º. I use parchment paper but you don't have to.
Let cookies cool for 5 minutes before taking off rods but do remove while they are still slightly warm, as they will release easier. Put your hand around the entire cookie & gently twist, then pull. Do not pull on just the cookie itself or it will break.
They are very flaky & fragile! Allow to cool completely before filling. Use a pastry bag or cookie press to insert cream filling, below.
Filling Directions:
Cream the 2 Tbsp. shortening & 1 stick of butter together. Add 1 Cup granulated sugar & beat until dissolved. Add 2 egg whites (that you saved after making the cookie dough) and 1 tsp. vanilla & mix well.
Add hot milk only 1 Tbsp. at a time, beating until creamy. Divide dough & lightly tint in desired colors...pale shades look the most appetizing. Dust with powdered sugar just before serving. These freeze well IF you have any leftover! |
This recipe for Clothespin Cookies is from