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.

Note: These are also commonly known as clothespin cookies.

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