Coming from a small town just a little north of Pittsburgh, we are known for our grand cookie tables at weddings. These little gems are the star of the show! They may take a little time but well worth the effort.
1For the dough:
Cut oleo into flour and sugar mixture. Add egg yolks and sour cream. Mix well and shape into a long roll. Wrap in waxed paper and store in refrigerator overnight. Take a small portion of the dough at a time and roll out on a floured board, about 1/8 inch in thickness. Cut into strips of an inch wide and about 4 inches long. Wrap on round clothespin.
2Bake on greased cookie sheet at 400 degrees for approx. 8 - 10 minutes or until lightly browned and not doughy. Keep your eye on the time, each oven is different.
3For the filling:
In a large mixer, add oleo, crisco, sugar and vanilla. Cream for 10 minutes. To that mixture add warm milk and marshmallow creme and whip until sugar dissolves. Chill filling in refrigerator at least 2 hours, it makes for easier filling.
4With a pastry bag fitted with the appropriate attachment, fill the cookie shell with the filling and store in refrigerator until ready to serve.