Clothes Pin Cookies

Recipe View Prepare the Dough: In a large bowl, cut 1/4 pound (1 stick) of the softened butter into 3 cups of flour using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Add 2 tablespoons of granulated sugar, 2 egg yolks, and 1 1/4 cups of ice water. Mix until just combined. (15 minutes)

Recipe View Chill and Laminate: Wrap the dough in plastic wrap and chill for 1 hour. On a lightly floured surface, roll out the dough into a rectangle. Spread another 1/4 pound (1 stick) of softened butter evenly over the dough. Fold the dough in thirds, like a letter. Wrap in plastic wrap and refrigerate for another hour. Repeat this process until all of the butter is used. This creates the flaky layers. (3 hours)

Recipe View Final Chill: Divide the dough into four equal portions. Wrap each portion tightly in plastic wrap and chill for at least 2 hours, or preferably overnight. (2 hours)

Recipe View Shape the Cookies: Take one portion of the chilled dough at a time and let it sit at room temperature for about 15-20 minutes until it's pliable enough to roll. On a lightly floured surface, roll the dough out into a thin rectangle. Cut the dough into 1/2-inch wide and 4-5 inch long strips. Wrap each strip around a clothespin or dowel pin, pinching the ends to secure. (45 minutes)

Recipe View Bake: Preheat your oven to 400 degrees F (200 degrees C). Place the wrapped clothespins on an insulated baking sheet. Bake for 12-15 minutes, or until the cookies are lightly golden brown. (20 minutes)

Recipe View Cool and Remove: While the cookies are still warm, gently slide them off the clothespins or dowels. Let them cool completely on a wire rack. (30 minutes)

Recipe View Prepare the Filling: In a medium saucepan over medium heat, whisk together 1 cup of milk and 1/2 cup of flour until smooth. Cook, stirring constantly, until the mixture thickens into a pudding-like consistency. Remove from heat and let it cool completely. (20 minutes)

Recipe View Make the Cream: In a large bowl, cream together 1 1/2 cups of vegetable shortening and 8 cups of sifted confectioners' sugar until smooth. Add the 7-ounce jar of marshmallow creme and 1 teaspoon of vanilla extract. Beat until well combined. Gradually add the cooled milk mixture to the creamed mixture, beating until the filling is light and fluffy. (15 minutes)

Recipe View Fill the Cookies: Transfer the filling to a piping bag fitted with a star tip. Pipe the filling into the cooled pastry curls. Alternatively, you can use a spoon to fill the cookies. (30 minutes)