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Easy Clothespin Cookies

  •  4.9 stars stars based on 41 reviews
  •   100% would make this again
  • Review this recipe  Read reviews
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Also commonly known as Ladylocks.

3 packages Pepperidge Farms Frozen Puff Pastry, thawed (another brand is fine)
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 41 reviews   Next >>

  A cookie baker in Ohio  Dec 10, 2016
Would make this again.
LOVE this recipie! Easy to follow. Would not change a thing! 5 stars

  wendy mankin in barnesville, ohio  Dec 18, 2014
Would make this again.
This is the best recipe. Everyone loves these always a big hit. My mom asked if i could make 8 dozen for people that requested these from church. Will always use your recipe. Thank you 5 stars

  joyce in Ohio  Feb 11, 2014
Would make this again.
I wish it had a stronger flavor so I added another teaspoon of vanilla. Maybe next time I may add almond. Rather greasy... 4 stars

  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

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