Name: Clothespin Cookies Recipe
Prep time: 25 min
Cook time: 20 min
Total time: 2 h 45 min
Cuisine: American
Ingredients: ½ cup unsalted butter (chilled); 2 teaspoons granulated sugar; 1 egg yolk; 1 ¼ cup all-purpose flour; 1 dash salt; 5 tablespoons water; ¾ cup granulated sugar; ¼ cup flour; 1 cup milk; 1 cup unsalted butter (room temperature); 1 teaspoon vanilla extract; 1 dash salt

Instructions

Step 1: In a food processor, combine the chilled butter, 2 teaspoons sugar, egg yolk, 1 ¼ cups flour, and a dash of salt. Pulse together until the mixture is combined.

Step 2: Add the water and pulse until the dough comes together into a ball.

Step 3: Transfer the dough to a floured surface and press it together until it is only lightly tacky but not sticky. Divide the dough in half, wrap both halves in plastic wrap, and chill in the refrigerator for 1 to 2 hours.

Step 4: About 20 minutes before the dough finishes chilling, preheat the oven to 375°F (190°C). Wrap the clothespins tightly with small sheets of foil to protect them during baking.

Step 5: Roll out one half of the dough on a lightly floured surface into a 12×8 inch rectangle. Trim the edges with a sharp knife to create straight sides, then cut the dough into 1-inch wide strips.

Step 6: Wrap each strip of dough around a foil-wrapped clothespin, overlapping the dough by about ¼ inch. Place the wrapped clothespins on a parchment-lined baking sheet with the ends of the dough strips facing down. Repeat with the second half of the dough.

Step 7: Bake for 18-20 minutes until the cookies are lightly browned.

Step 8: Let the cookies cool for 2-3 minutes, then gently remove the clothespins. Allow the cookies to cool completely on a wire rack.

Step 9: To make the filling, combine ¼ cup flour, ¾ cup sugar, and 1 cup milk in a pan. Cook over medium heat, whisking constantly until thickened to pudding-like consistency, about 10 minutes.

Step 10: Remove from heat and transfer the mixture to a heat-proof bowl or shallow pan. Cover with plastic wrap directly on the surface to prevent a skin from forming. Chill in the refrigerator for 40 minutes.

Step 11: Using a stand mixer fitted with the whisk attachment, whip the room temperature 1 cup butter for about 8 minutes until light and fluffy.

Step 12: Add the chilled flour mixture to the whipped butter gradually, one scoop at a time, mixing until fully incorporated.

Step 13: Scrape down the bowl, switch to the paddle attachment, then add 1 teaspoon vanilla extract and a dash of salt. Beat on medium-high speed for 10 to 13 minutes until smooth and fluffy.

Step 14: Fill a piping bag fitted with a star tip with the filling. Pipe the filling into the hollow cooled cookie shells and serve.

Tips & Variations

If you don’t have clothespins, small wooden dowels wrapped in foil can be used as an alternative to shape the cookies.

Chilling the dough is important for easier handling and to prevent spreading during baking.

For a flavor twist, add a teaspoon of almond extract to the filling instead of vanilla.

Use powdered sugar instead of granulated sugar in the filling for an extra smooth texture.

FAQs

Can I use regular wooden clothespins instead of wrapped ones?

Regular wooden clothespins are not recommended as they can absorb moisture, discolor the dough, or harbor residues. Wrapping them in foil protects both the cookie and the clothespin.

How do I prevent the cookie dough from sticking to the clothespins?

Ensure the clothespins are wrapped well with foil and lightly dust the dough with flour before wrapping it around the pins. Chilling the dough properly also helps reduce stickiness.