This is the traditional way to make cream-filled puff pastry cookies. If building all those layers of dough & shortening are too much work, then try our simplified version!
4 cups all-purpose flour
1-1/2 cups water
pinch of salt
yellow food coloring
solid vegetable shortening
Add a few drops of yellow food coloring in water and dump into the flour and salt mixture all at once. Knead. Divide into fourths.
Roll out onto a floured board into a rectangle. Keeping it as much as a rectangle as possible. Spread with shortening. Fold down 1/3 and spread this side with shortening. Fold up the bottom 1/3 spread this with shortening. Fold over the other 1/3 side and spread with shortening. Then spread the front and back with crisco and put in wax paper. Refrigerate for at least 2 hours. Repeat the rolling and folding. Refrigerate for at least 2 more hours. Repeat the rolling and folding and refrigerate overnight.
Roll out onto a floured board into a rectangle. Cut into 1/2"-3/4" strips. Wrap around foil wrapped clothes pins overlapping as you twirl around the clothespin. Or, wrap each strip around a cone-shaped cookie form (available here). Bake on an ungreased cookie sheet at 375° for about 15-20 min or until very lightly browned. Removed from clothespins or molds immediately after removing from the oven.
FILLING (usually double this)
1 cup water
5 tablespoons flour
Cook until thickened (about 5 min).
1/2 cup margarine or butter
1/2 cup solid vegetable shortening
1 teaspoon vanilla extract
1/2 jar marshmallow fluff or cream
Add the thickened flour and water to the cream mixture and beat until smooth and fluffy. Fill the cooled ladylocks with a pastry filler or cake decorator. Roll in powdered sugar before serving.
These are also commonly known as clothespin cookies.
For more great recipes like this one, be sure to visit http://www.christmas-cookies.com