CLOTHESPIN COOKIES RECIPES

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CLOTHESPIN COOKIES (MINI LADYLOCKS) | JUST A PINCH RECI…



Clothespin Cookies (Mini Ladylocks) | Just A Pinch Reci… image

Y'all, we see why these are the star of the cookie table! Wow, they're good. The delicate cookie is flaky, yet soft. The smooth, creamy filling has just the right balance of sweet and buttery flavor. These cookies melt in your mouth and keep you coming back for more. So good.

Provided by Tracy McBurney @MaryKaygirl

Categories     Cookies

Prep Time 2 hours

Yield 5

Number Of Ingredients 12

4 cup(s) sifted all-purpose flour
1 pound(s) oleo (margarine)
3 tablespoon(s) sugar
4 - egg yolks
1/2 pint(s) sour cream
CLOTHESPIN COOKIE FILLING
2 stick(s) oleo softened
1 cup(s) Crisco
2 cup(s) sugar
2 teaspoon(s) vanilla
1 1/3 cup(s) warmed milk
1 jar(s) marshmallow creme, 8 oz.

Steps:

  • For the dough: Cut oleo into flour and sugar mixture. Add egg yolks and sour cream.
  • Mix well.
  • Shape into a long roll. Wrap in waxed paper and store in refrigerator overnight.
  • Take a small portion of the dough at a time and roll out on a floured board, about 1/8 inch in thickness.
  • Cut into strips of an inch wide and about 4 inches long.
  • Wrap around a wooden clothespin.
  • 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.
  • 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.
  • 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.

FRUITCAKE COOKIES - COUNTRY LIVING



Fruitcake Cookies - Country Living image

Wrap the edges of a cardboard pie slice box (paramoreartworks.etsy.com) with decorative ribbon (thestockroom.etsy.com). Wrap cookies in parchment, then secure with ribbon and tuck inside box.

Provided by COUNTRYLIVING.COM

Categories     Christmas    dessert

Total Time 2 hours 20 minutes

Prep Time 25 minutes

Cook Time 0S

Yield 5 dozen

Number Of Ingredients 17

1 3/4 c.

cake flour, spooned and leveled, divided

1 tsp.

baking powder

1/2 tsp.

baking soda

1/4 tsp.

Kosher salt

1/8 tsp.

ground cinnamon

Pinch ground nutmeg

1/2 c.

chopped toasted pecans

1/2 c.

chopped pistachios

1/2 c.

(1 stick) unsalted butter, at room temperature

1 c.

packed dark brown sugar

1

large egg, at room temperature

1 1/2 tsp.

pure vanilla extract, divided

1 c.

finely chopped Maraschino cherries, well drained

1/4 c.

finely chopped candied pineapple

1/2 c.

confectioners' sugar

1/2 tsp.

brandy

2 tsp.

milk

Steps:

  • Preheat oven to 350°F with the racks in the upper and lower thirds. Line two baking sheets with parchment paper. Whisk together 1 ¼ cups flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a bowl. Toss pecans and pistachios with remaining ½ cup flour in a separate bowl. Beat butter and brown sugar on medium speed with an electric mixer until light and fluffy, 1 to 2 minutes. Add egg, beating until incorporated. Beat in 1 teaspoon vanilla. Reduce mixer speed to low and gradually add flour mixture, beating just until incorporated, 1 to 2 minutes. Stir in nuts (and any flour remaining in bowl), cherries, and pineapple until evenly incorporated. Scoop dough (about ½ tablespoon each), 2 inches apart, on prepared baking sheets. Bake, rotating sheets halfway through, until golden brown around edges, 14 to 16 minutes. Cool on baking sheets on wire racks for 10 minutes; remove to the racks to cool completely.

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