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    Home » Everything Amish » Plain Culture

    Homemade Clothespins

    Published: Jul 22, 2015 · Updated: Jul 22, 2015 by Kevin Williams | 8 Comments


    Homemade Clothespins

    Homemade Clothespins

    By Kevin Williams

    I ran into an intriguing item at the Sugar n Spice Amish bakery in Oakland, Maryland recently.  The confections were called "clothespins."

    "We call them that because back when clothespins were still wooden they would wrap the dough around it," said, Christina, one of the Amish workers at the store.

    The result is something that resembles a mini-creme horn.  Delicious!  I searched through my files to find a comparable recipe and I couldn't.  I searched online and didn't find a lot, but there are some. Most of the recipes are very complicated.  While the cookie is delicious, they are small and to me it wouldn't be worth going through hours of labor for two-bite bliss.

    But I found this recipe on a cached website so I thought I would share it before it is taken down. The recipe is easy to follow and comes out with a dessert just like the ones pictured.   Now, what makes this recipe so easy is because you "cheat" by starting out with frozen puff pastry and you use marsmallow creme, etc. For those of you who really enjoy laborious baking, you can Google recipes for clothespins and find ones where you make the puff pastry from scratch.  I'm sure they are great, but, again, no thanks for me.

    4.0 from 1 reviews
    Homemade Clothespins
     
    Print
    Prep time
    30 mins
    Cook time
    15 mins
    Total time
    45 mins
     
    Serves: 24 cookies
    Ingredients
    • 3 packages Pepperidge Farms Frozen Puff Pastry, thawed
    • 2 pounds powdered sugar
    • 2 cups Crisco shortening
    • 1 teaspoon vanilla
    • ¾ cup milk
    • 7 oz. jar marshmallow cream
    • food coloring (optional)
    Instructions
    1. Preheat oven to 450 F.
    2. Thaw the pastry and roll out on a lightly floured surface until it forms a 12"x10" rectangle.
    3. Cut into ½"x6" long strips using a pizza cutter. Wrap each strip around a cone-shaped cookie form (or a wooden dowel rod), moistening slightly with water and overlapping the edges slightly. Bake for 5 minutes then turn oven down to 375 and bake for 10 more minutes.
    4. Carefully remove from forms and cool completely.
    5. With an electric mixer on high speed, beat together sugar, Crisco, vanilla, and milk for 10 min. Add marshmallow cream and beat until combined.
    6. Color with food coloring, if desired.
    7. Using a pastry bag, pipe filling into cooled cookies.
    8. Sprinkle with sifted powdered sugar before serving.
    9. Store cookies in an airtight container.
    10. Cookies are best if refrigerated until used.
    11. May be frozen.
    Wordpress Recipe Plugin by EasyRecipe
    3.3.3077

     

     

    « Little People, Big World
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    About Kevin Williams

    Hi, my name is Kevin Williams and I am owner of Oasis Newsfeatures and editor of The Amish Cook newspaper column.

    Reader Interactions

    Comments

    1. carla

      July 22, 2015 at 5:18 pm

      YUM!!!

      Reply
    2. Bonnie P.

      July 22, 2015 at 7:01 pm

      These cookies sounded really good until I saw that the filling was made with two cups of Crisco! I like the photo of them but will pass on the recipe.

      Reply
      • Kevin

        July 22, 2015 at 8:37 pm

        Fair point, Bonnie.....there are recipes for this, though, that are much more "homemade", I chose a more "processed" one, which I probably shouldn't have...I was aiming for a quicker recipe, but quicker means more processed junk in it like Crisco..

        Reply
      • Denise Marion

        September 08, 2018 at 10:28 pm

        Suggestion to replace the Crisco with Philadelphia Cream Cheese. Happy baking!

        Reply
        • Kevin

          September 10, 2018 at 9:21 am

          Good idea, thanks for sharing!

    3. hmchelen

      July 23, 2015 at 1:43 pm

      I wonder if you could use whip cream in a can for the filling. Just keep shells in frig or freezer then when want to eat some fill them with whip cream from can. It has nozzle so would think you could fill shells easy.

      Reply
      • Mary

        September 08, 2018 at 9:24 pm

        hmcelen, you can’t freeze puff pastry after it’s baked,it gets soggy. Whipped cream is a good filling also custard would be good.

        Reply
        • Kevin

          September 10, 2018 at 9:23 am

          Thanks for the insight, Mary!

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    Kevin Williams - The Amish Editor Amish Cook Column

    Hi There, I'm Kevin!

    Welcome to Amish365, where I share my knowledge of Amish cooking and culture! I’ve spent almost three decades exploring Amish settlements and kitchens from Maine to Montana and almost everywhere in between. I’ll occasionally throw in stories of my travels, journalism adventures (I’m a Pulitzer prize-nominated journalist), fascination with grocery stores and Kmarts, and much more!

    More about me →

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