Description
Clothespin Cookies are a delightful vintage American dessert featuring flaky, golden cookie shells shaped using clothespin or cream horn molds and filled with a creamy, sweet filling. These nostalgic treats combine a tender dough with a luscious vanilla-flavored cream filling, perfect for holidays or special occasions.
Ingredients
Scale
For the Cookie Dough
- 3 1/2 cups all-purpose flour
- 1 cup unsalted butter, softened
- 1/2 cup vegetable shortening
- 1/2 cup granulated sugar
- 1/2 teaspoon salt
- 2 large egg yolks
- 1/2 cup whole milk
- 1 teaspoon vanilla extract
For the Filling
- 1 cup whole milk
- 5 tablespoons all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/2 cup vegetable shortening
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare the Dough: In a large bowl, cream together the softened butter, vegetable shortening, and sugar until the mixture is light and fluffy. Add the egg yolks, vanilla extract, and milk, mixing well to combine. In a separate bowl, whisk together the flour and salt, then gradually incorporate this dry mixture into the wet ingredients, forming a soft dough. Divide the dough into two halves, flatten each into a disk, wrap with plastic wrap, and refrigerate for at least 1 hour to firm up.
- Shape and Bake the Cookies: Preheat the oven to 350°F (175°C) and lightly grease metal clothespin or cream horn molds. On a floured surface, roll out the chilled dough to about 1/8-inch thickness. Cut the dough into 1-inch wide strips. Wrap each strip around a mold, slightly overlapping the edges to seal. Place the molds seam-side down on a baking sheet and bake for 12 to 15 minutes until the cookies are lightly golden. Allow the shells to cool slightly before carefully removing them from the molds. Let cool completely on a wire rack.
- Make the Filling: In a saucepan over medium heat, whisk together the flour and whole milk, stirring constantly until the mixture thickens. Remove from heat and cool completely. In a mixing bowl, beat together the softened butter, vegetable shortening, sugar, and vanilla extract until the mixture is light and fluffy. Add the cooled milk and flour mixture to the butter mixture and beat until smooth and creamy.
- Fill the Cookies: Using a piping bag or a small spoon, fill both ends of each cooled cookie shell with the creamy filling. Once filled, chill the cookies in the refrigerator before serving to allow the filling to set for the best texture.
Notes
- Metal clothespin or cream horn molds are essential for creating the classic hollow shape of these cookies.
- Dust the finished cookies with powdered sugar for an elegant presentation.
- Store filled cookies in an airtight container in the refrigerator for up to 5 days to maintain freshness.
- Handle the cookies gently when removing from molds to avoid breakage.
- Prep Time: 1 hour 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 190
- Sugar: 11g
- Sodium: 55mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 35mg
