Description
Clothespin Cookies are a nostalgic American dessert featuring delicate, crisp cookie shells wrapped around clothespins to create a unique shape. Filled with a creamy, vanilla-infused filling, these vintage-style treats are perfect for holiday gatherings or any special occasion. The dough combines butter and shortening for a tender texture, while the filling offers a rich, smooth contrast that makes each bite delightful.
Ingredients
Scale
Cookie Dough
- 2 cups all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/2 cup shortening
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 cup cold water
- Powdered sugar for dusting
Filling
- 1/4 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup whole milk
- 1/2 cup unsalted butter, softened
- 1/2 cup shortening
- 1 teaspoon vanilla extract
Instructions
- Prepare the Dough: In a large bowl, cream together the softened butter, shortening, and granulated sugar until the mixture is light and fluffy. Gradually mix in the flour and salt until the mixture becomes crumbly. Slowly add the cold water while mixing until a soft dough forms. Wrap the dough tightly in plastic wrap and chill it in the refrigerator for at least 1 hour to firm up.
- Preheat and Prepare Clothespins: Preheat your oven to 375°F (190°C). Lightly grease metal clothespins or dowel rods to prevent sticking during baking.
- Roll and Cut Dough: On a lightly floured surface, roll the chilled dough out to about 1/8 inch thickness. Cut the dough into strips approximately 1 inch wide and 5 inches long for shaping around the clothespins.
- Form Cookie Shapes: Wrap each dough strip carefully around a greased clothespin, overlapping the dough slightly to secure the shape. Place the formed dough-wrapped clothespins on a baking sheet prepared for baking.
- Bake Cookies: Bake the dough-wrapped clothespins in the preheated oven for 10 to 12 minutes, or until the cookies turn lightly golden. Remove from the oven and allow to cool slightly.
- Remove Clothespins and Cool Completely: Once slightly cooled, gently slide the cookies off the clothespins or dowels and transfer them to a wire rack to cool completely.
- Make the Filling: In a small saucepan, whisk together the flour, sugar, and whole milk over medium heat. Cook, whisking constantly, until the mixture thickens, about 3 to 5 minutes. Remove from heat and let the filling cool completely before using.
- Prepare Filling Base: In a separate bowl, beat together the softened butter and shortening until the mixture becomes fluffy and smooth.
- Combine and Flavor Filling: Gradually add the cooled thickened flour mixture and vanilla extract to the creamed butter and shortening, beating until the filling is smooth and creamy.
- Fill the Cookies: Using a piping bag or spoon, carefully fill each cooled cookie shell with the prepared filling.
- Finish and Serve: Dust the filled cookies lightly with powdered sugar before serving to enhance their appearance and add a touch of sweetness.
Notes
- Store cookies in an airtight container in the refrigerator for up to 4 days to maintain freshness.
- For a flavor twist, add almond or lemon extract to the filling instead of vanilla.
- Ensure the clothespins or dowel rods are well greased to avoid sticking and breakage of the cookies.
- Be gentle when sliding the cookies off the clothespins to prevent cracking the delicate shells.
