The Ultimate Bakers Dozen Clothespin Cookies Recipes

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:

• 1. Preheat oven to 375..if using a dark cookie sheet bake at 370. Do not grease cookie sheets. Prepare your clothes pins having them handy once you roll out the dough and cut it to place on the pins.
• 2. Place margarine, crisco, egg yolk, butter flavoring and flour into a food processor. Pulse until well combined. Slowly add water until blended well and dough forms a ball in the bowl. Remove dough from processor.
• 3. **I don't have a food processor so I cut in the butter and shortening into the flour mixture with a butter knife, just as I do for my pie crust..then I used a large serving fork to mix when adding the water to form a ball.
• 4. Once dough is combined well and you have made it into a ball, flatten it some and then cut into quarters...wrapping them each and placing them in the freezer for about 15-20 minutes. Now remove from freezer and place in fridge...using ONE quarter at a time while leaving the rest in the fridge..take a floured pie crust mat, or a floured area on your counter top..Flour it well, the dough wants to stick, so be careful as you roll it out with a rolling pin. Roll your dough out into a rectangle if possible making it about 1/8 inch thick..and then cut your strips about 3/4 inch wide by 4 inches long...now take your clothes pin and wrap the dough around the clothespin..as shown in picture here.
• 5. Place seam side down on the cookie sheet and bake for 9-10 minutes, watching carefully. YOu want the bottom of the cookie to be golden.
• 6. Remove from cookie sheet and CAREFULLY remove the spiral cookie from the clothes pin..it may seem delicate and difficult at first, but it gets easier as you go along. The clothes pins are HOT..so please be careful. Allow the cookies to cool completely before filling with buttercream!!
• 7. BUTTERCREAM FROSTING: Cream butter, shortening, vanilla extract, and butter flavoring with a hand mixer until light and fluffy. Now add confectioners sugar and adding 1 T. of milk at a time until buttercream is light and ready to fill cookies. At this point use your judgement as to whether or not you need more milk or more confectioners sugar...
• 8. Once cookies are completely cooled..take a decorator's bag or plastic bag and fill with butter cream frosting and insert into end of cookie spiral and fill. Once filled sprinkle with confectioners sugar.
• 9. You can use your own ideas as far as filling them with some of the suggestions I gave above...I did do the buttercream and used a small amount of food coloring to make pink, greeen, yellow and then also add seedless raspberry jam for some. Have fun with this..but remember these are very delicate, so don't use a heavy filling..

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.