Description
Clothespin Cookies are delicate, spiral-shaped pastries wrapped around rods to create a charming hollow tube perfect for filling. These classic American dessert cookies feature a tender, buttery shell and a luscious, creamy filling made from a rich mixture of butter, shortening, sugar, and a thickened milk base. Dust lightly with powdered sugar for an elegant finish. Perfect for holiday gatherings or any special occasion, these cookies offer a delightful combination of crisp texture and sweet, creamy goodness.
Ingredients
Cookie Dough
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 cup unsalted butter, softened
- 1/2 cup shortening
- 1/2 cup granulated sugar
- 1 large egg
- 1/2 cup whole milk
- 1 teaspoon vanilla extract
Filling
- 1/4 cup all-purpose flour
- 2 tablespoons cornstarch
- 1 cup whole milk
- 1/2 cup unsalted butter, softened
- 1/2 cup shortening
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- Powdered sugar for dusting
Instructions
- Prepare Dry Ingredients: In a medium bowl, whisk together 2 cups all-purpose flour, 1/2 teaspoon salt, and 1/2 teaspoon baking powder to create an even mixture for the dough.
- Make Dough Base: In a large mixing bowl, beat 1/2 cup softened unsalted butter, 1/2 cup shortening, and 1/2 cup granulated sugar until the mixture is light and fluffy, ensuring aeration for tender cookies.
- Add Wet Ingredients: Mix in 1 large egg, 1/2 cup whole milk, and 1 teaspoon vanilla extract until fully combined with the creamed butter mixture.
- Combine Dough: Gradually add the dry ingredients to the wet mixture, stirring gently until a soft dough forms. Avoid overmixing to maintain cookie tenderness.
- Chill Dough: Divide the dough in half, wrap each portion tightly in plastic wrap, and chill for at least 1 hour to make the dough easier to handle when shaping.
- Preheat Oven and Prepare Rods: Preheat the oven to 375°F (190°C). Lightly grease metal clothespin rods or wooden dowels to prevent sticking during baking.
- Shape Cookies: Roll out one portion of dough on a floured surface to about 1/8 inch thickness. Cut the dough into strips approximately 1 by 4 inches. Wrap each strip around a greased rod, slightly overlapping the dough spirally to form the cookie shape.
- Bake: Place the wrapped rods on a baking sheet and bake for 10 to 12 minutes, or until the cookies are very lightly golden. This delicate baking ensures crispness without overbaking.
- Cool and Remove Rods: Allow the cookies to cool slightly on the rods, then carefully slide the rods out to preserve the hollow tube shape. Repeat the process with the remaining dough.
- Make the Filling: In a saucepan over medium heat, whisk together 1/4 cup all-purpose flour, 2 tablespoons cornstarch, and 1 cup whole milk constantly until the mixture thickens. Remove from heat and let cool completely.
- Prepare Cream Filling: In a large bowl, beat 1/2 cup softened unsalted butter, 1/2 cup shortening, and 1 cup granulated sugar until fluffy. Add the cooled milk mixture and 1 teaspoon vanilla extract, then beat on high speed until the filling is light and creamy.
- Fill Cookies: Spoon the cream filling into a piping bag and carefully pipe the filling into each cooled cookie tube.
- Finish: Dust the filled cookies lightly with powdered sugar before serving for an elegant presentation.
Notes
- Chilling the dough for at least one hour is essential for easier handling and better shaping around the rods.
- Store the filled cookies in the refrigerator for up to 5 days to maintain freshness and cream filling integrity.
- You can freeze the unfilled cookie shells for several weeks; thaw before filling and serving.
- Handle the warm cookies carefully when removing rods to avoid breaking the hollow tubes.
