clothespin cookies (mini ladylocks)

★★★★☆ 3
a recipe by
Tracy McBurney
The Villages, FL

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.

Blue Ribbon Recipe

Y'all, we see why these are the star of the cookie table! Wow, they're good. The delicate cookie is flaky, yet soft. The smooth, creamy filling has just the right balance of sweet and buttery flavor. These cookies melt in your mouth and keep you coming back for more. So good.

— The Test Kitchen @kitchencrew
★★★★☆ 3
serves 5-6 doz. depending on how thin and wide you roll and cut strips
prep time 2 Hr
method Bake

Ingredients For clothespin cookies (mini ladylocks)

  • 4 c
    sifted all-purpose flour
  • 1 lb
    oleo (margarine)
  • 3 Tbsp
  • 4
    egg yolks
  • 1/2 pt
    sour cream
  • 2 stick
    oleo softened
  • 1 c
  • 2 c
  • 2 tsp
  • 1 1/3 c
    warmed milk
  • 1 jar
    marshmallow creme, 8 oz.

How To Make clothespin cookies (mini ladylocks)

  • Making the dough.
    For the dough: Cut oleo into flour and sugar mixture. Add egg yolks and sour cream.
  • Making sure dough ingredients are well mixed.
    Mix well.
  • Shaping the dough and wrapping in plastic wrap.
    Shape into a long roll. Wrap in waxed paper and store in refrigerator overnight.
  • Rolling out the dough.
    Take a small portion of the dough at a time and roll out on a floured board, about 1/8 inch in thickness.
  • Cutting the dough into strips.
    Cut into strips of an inch wide and about 4 inches long.
  • Wrapping dough around a wooden clothespin.
    Wrap around a wooden clothespin.
  • Baked cookies on parchment paper.
    Bake 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.
  • Preparing the cookie filling.
    For 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.
  • Filling the cookies.
    With a pastry bag fitted with the appropriate attachment, fill the cookie shell with the filling and store in the refrigerator until ready to serve.