Clothes Pin Cookieslady Locks Recipes

LADY LOCKS RECIPE

Steps:

• Sift together 3 1⁄2 cups flour, the baking powder and 1 tablespoon granulated sugar. Add the margarine, shortening and butter and cut in as for pie crust. Set aside.
• In a bowl, combine the egg yolks, evaporated milk, vanilla and yeast. Add to the flour mixture and mix well. Chill overnight.
• Heat the oven to 325 degrees.
• Working with small pieces of dough at a time, roll out on a board sprinkled with a mixture of 1⁄2 cup flour, 1⁄2 cup granulated sugar and the confectioners' sugar.
• Roll thinly, then cut into strips approximately 1⁄2-inch wide. Wrap on old-fashioned wooden clothespins that have been covered with foil and lightly greased, or use metal baking rods according to manufacturer's directions.
• Place on an ungreased baking sheet and bake for 10 to 15 minutes. Carefully remove the shells from the pins immediately. Let cool, then fill the shells with the filling, using a pastry bag.
• Combine the milk and flour. Cook over low heat until thick. Cool completely.
• Beat the flour mixture, using an electric mixer. Add the margarine, vegetable shortening, sugar, vanilla and salt. Beat at high speed until light and fluffy.

CLOTHESPIN COOKIES (MINI LADYLOCKS)

Steps:

• 1. For the dough: Cut oleo into flour and sugar mixture. Add egg yolks and sour cream.
• 2. Mix well.
• 3. Shape into a long roll. Wrap in waxed paper and store in refrigerator overnight.
• 4. Take a small portion of the dough at a time and roll out on a floured board, about 1/8 inch in thickness.
• 5. Cut into strips of an inch wide and about 4 inches long.
• 6. Wrap around a wooden clothespin.
• 7. Bake on greased cookie sheet at 400 degrees for approx. 8 - 10 minutes or until lightly browned and not doughy. Keep your eye on the time, each oven is different.
• 8. For the filling: In a large mixer, add oleo, Crisco, sugar, and vanilla. Cream for 10 minutes. To that mixture add warm milk and marshmallow creme and whip until sugar dissolves. Chill filling in refrigerator at least 2 hours, it makes for easier filling.
• 9. With a pastry bag fitted with the appropriate attachment, fill the cookie shell with the filling and store in the refrigerator until ready to serve.

THE ULTIMATE BAKER'S DOZEN & CLOTHESPIN COOKIES

Steps:

• For the Dough1. Place margarine, Crisco, sugar, egg yolks, butter flavoring and flour into the bowl of a food processor. Pulse until well combined. Slowly mix in the water until fully incorporated and dough forms a ball in the bowl of your processor.2. Remove the dough from the processor and place into the freezer for 45 minutes.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 about 1/8 inch thick (or as thin as you can get it). Cut dough into 3/4 inch wide by 3 inch long strips. Wrap around clothes pins or metal forms.6. Bake (seam side down) at 375 degrees F (200 degrees C) for approximately 9-10 minutes until the bottoms are lightly browned. Slide off forms while still very warm and then cool completely.For the Buttercream Filling1. Cream the butter and shortening in the bowl of an electric or stand mixer. Add the clear vanilla extract and butter flavoring and combine well.2. Begin adding in the sugar and mixing thoroughly after each addition.3. After all of the sugar has been added and mixed thoroughly, begin adding the very cold milk... one tablespoon at a time, combining very well after each addition (mixer on medium-high to high speed) until you reach the desired consistency.4. Fill cooled pastry tubes with filling using a pastry bag and sprinkle the cookies with confectioners' sugar before serving.

CLOTHES PIN COOKIES

Steps:

• 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.)
• 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.
• Cut dough into fourths. Wrap each quarter in plastic wrap. Chill.
• 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.
• 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.
• 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.
• To Make Filling: In a saucepan over medium heat, cook 1 cup milk and 1/2 cup flour until thick stirring constantly. Let cool.
• 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.

CLOTHES-PIN COOKIES.(LADY-LOCKS.)

Steps:

• Make FILLING 1st, put in fridge till cookies are baked.
• FILLING: Cook on low til thickened, milk, flour.
• Cool in fridge.
• Beat tog marg and crisco.
• Beat well.
• Add vanilla, and sugar.
• Beat well.
• Add the cooled flour mixture& beat, beat beat!
• DOUGH: Measure flour, add a pinch salt.
• Cut in 1 pound marg or butter (as for pie crust).
• Blend in sour ceam (I used plain no-fat yogurt).
• Refrigerate overnite or at least 6 hours.
• Cut dough into 4 pieces.
• Roll out thin, 1 piece at a time (keep rest in fridge til ready to roll).
• Cut rolled piece into 1"x 4" long pieces.
• Wrap loosely around pins, (see NOTE) making sure dough overlaps somewhat, so as to not have"holes" or"gaps".
• Bake 350 about 12-15 minutes or till very lite golden color.
• DO NOT BROWN.
• When cool use pastry bag to fill;NOTE: Some stores sel the box of metal-"pins" to use.
• I have 1 box but it's not enough, so, I use clothes pins also.

CLOTHES PIN COOKIES (MINI CREAM HORNS)

Steps:

• CRUST: Mix flour, salt, powdered sugar, and butter for pie dough; then add beaten egg and water to mixture.
• Roll on a floured surface and spread 1 cup shortening on top of dough, fold up and place in fridge for 30 minutes.
• Roll out dough again on floured surface and spread remaining cup of shortening on top, fold and place in fridge for 2 hours.
• Roll out small batch of dough on floured surface (I divide dough into fourths).
• Cut into 6 x 1/2-inch strips and spiral wrap around clothes pins (overlap the dough, don't leave spaces).
• Bake on ungreased cookie sheets for 12-15 minutes at 370°F.
• Remove from clothes pin while still warm (about 5 minutes after taking from the oven) to prevent breakage.
• FILLING: Place all ingredients in bowl, mix well.
• Use a piping bag or cookie press to fill each cooled cookie.
• Dust with powdered sugar.