Clothespin Cookie dough
Recipe type: cookie
Serves: 3-4 dozen
- 3½ cups flour
- 2 tbsp. sugar
- ½ c. Crisco
- 1 tsp. salt
- 2 egg yolks
- 1½ cups warm water
- Mix first four ingredients like a pie dough.
- Add in your egg/water mixture and mix into a soft dough.
- Chill 1-2 hours. Don't skip this step!
- Divide dough in half and roll out thin.
- Add a thin layer of crisco to the rolled dough. Fold over, add another layer, and once more.
- Chill 30 minutes.
- Preheat oven 350ºF.
- Roll dough out to about ⅛in. thick. It will appear cracked as you roll.
- Cut dough into 1in x 5in. strips. You can eyeball this and be just fine. The wider or longer your strips, the longer or larger your cookie.
- Roll on to your rods overlapping as you go. Secure the end with a dab of water.
- Place on parchment lined cookie sheets.
- Bake 12-15 minutes, or until tops are just slightly golden. Cookies will bake faster as your rods heat after the first batch.
- Let sit a few minutes so you don't burn your hands off, then slide off the rods.
- Once cooled, fill with frosting by pastry bag or ziplock.
- Dust with powdered sugar.
- Store in airtight container in refrigerator or freeze.
Recipe by pretty plain janes at https://prettyplainjanes.com/2016/03/09/clothespin-cookies/
3.2.2925