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Easy Clothespin Cookies


Also commonly known as Ladylocks.

3 packages Pepperidge Farms Frozen Puff Pastry, thawed
2 pounds powdered sugar
2 cups Crisco shortening
1 teaspoon vanilla
3/4 cup milk
7 oz. jar marshmallow cream
food coloring (optional)

Preheat oven to 450 F. Thaw the pastry and roll out on a lightly floured surface until it forms a 12"x10" rectangle. Cut into 1/2"x6" long strips using a pizza cutter. Wrap each strip around a cone-shaped cookie form (available here), moistening slightly with water and overlapping the edges slightly. Bake for 5 minutes then turn oven down to 375 and bake for 10 more minutes. Carefully remove from forms and cool completely.

With an electric mixer on high speed, beat together sugar, Crisco, vanilla, and milk for 10 min. Add marshmallow cream and beat until combined. Color with food coloring, if desired. Using a pastry bag, pipe filling into cooled cookies. Sprinkle with sifted powdered sugar before serving. Store cookies in an airtight container. Cookies are best if refrigerated until used. May be frozen.

Note: Reviewers, please help us out and note the yield. Thanks!

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Reviews of Easy Clothespin Cookies:

1-5 of 38 reviews   Next >>

  kim  Jun 13, 2012
Would make this again.
This recipe is very sweet....I use less powdered sugar and more marshmellow creme. I also cook my pastry on a real clothespin ...... the old kind that are round and have the slit in them, not the ones with the wire spring. 3 stars

  Lisa in Ohio  Dec 23, 2011
Would make this again.
I have been using this recipe for a few years and everyone loves them. I typically do not use the filling suggested it is a little sweet for us, but instead I go to my local bakery and buy their icing to pipe in instead. I make them for every holiday and they freeze great too! Enjoy! 5 stars

  Susan  Dec 22, 2011
Would make this again.
This was extremely sweet, I'm gonna have to make something not sweet and maybe mix this with it or something. It's a shame to waste all those ingredients! All I taste is sugar! I'm gonna have my kids taste it when they get home and get their opinion since they tell me water is too sweet for me! lol 4 stars

  A cookie baker in WV  Dec 14, 2011
Would make this again.
In response to cuttting into rectangles, baking, then cutting open to fill. The puff pastry 'puffs' while baking, then I believe it would 'deflate' during the cooling process. Would be interested to know if it worked. 5 stars

  Eileen  Dec 10, 2011
Would make this again.
I made your filling with homemade puff pastry for my very first ladylocks. I used dowel rods and greased them once with shortening. The cookies slid off very nicely. My son said they are the best cookies I have ever made. Thank you for a great recipe! I will definitely be making these again. 5 stars

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