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!
A cookie baker in ohio Dec 13, 2008
Would make this again.
I thought this was a easy & great recipe & for sure I will make them again!!I had aluminum forms that made it so easy/they slid right off the forms. I used parchment paper on the bottom of the cookie sheets. I found out that after you turn the heat down (after the 5 minutes) that they only need to bake for about 7 more minutes. I only broke a few/I would have had 144!
Deb in Southern Illinois Dec 6, 2008
Would make this again.
I have been searching for this recipe. I used a cottage cheese filling this sound much better. I used the clothespin method and it worked great
Angel in Ohio Dec 5, 2008
Would make this again.
Love these cookies!! It took me about 6 hrs total to make the whole batch. (A few hours here a few hours there) I made them for a cookie exchange and had several ladies ask for the recipe. I also used a dowel rod that I greased as my form. DELICIOUS!
A cookie baker in Ohio Dec 5, 2008
Would not make this again.
Sorry, folks. I wouldn't try this again. Now I know why bakeries charge so much for clothespin cookies!! Luckily, I only thawed one package of puff pastry for starters. I used foil wrapped dowels (per a reviewer's suggestion) but 18" was way too long for even my largest baking sheet. I had trouble getting the pastry strips to stick together (even when moistening with water). Once baked, most came unraveled. I aborted the project, never making the filling. We'll use the baked pastry with Chicken a 'la King for supper; and I'll visit the bakery a day or two before Christmas and purchase some clothespin cookies!
A cookie baker in Ohio Sep 3, 2008
Would make this again.
These cookies are much more fun to make with friends! Very labor intensive, but worth the work. These are reminiscent of cookies my Aunt used to make for our Italian family weddings! She took her "from scratch" recipe to heaven with her, so it was wonderful to find an easier way to make them. This is a special cookie that I save for special occasions. The first time I made these, I used clothspins and had a horrible time getting the cookies off the clothspins as the pins opened up with use. (Although the puff pastry scraps were wonderful as topping on a casserole!) Now I use wooden dowels. I took twelve, 3 foot, 1/2 inch wooden dowels and cut them in half. This results in 24, 18 inch dowels. Six fit perfectly on a half sheet baking pan the long way. I bake 2 sheets at a time, rotating the sheets when I turn the temperature down. The extra dowels allow you to work with one set, while the other is baking or cooling off. Placing the extra dowels in the freezer speeds this up also. I then wrapped the dowels with non-stick foil. You can fit 4 or 5 cookies per dowel. I wash the dowels with the foil on them after use, allow them to dry and store in a sealed plastic bag for the next time. I also substituted 1 cup butter for 1 cup of the crisco in my filling. I usually end up with about 200 cookies per recipe. I always sprinkle each layer of the cookies with sifted powder sugar as I am placing them in the storage container. I then freshen up with more powdered sugar when I plate them if needed. These also freeze very well. I use press and seal plastic wrap on the container, then the lid before placing in the freezer. I have frozen these cookies for as long as 8 months and they tasted wonderful!
