Imagine biting into a Clothespin Cookie, where each mouthful is a delightful mix of flaky, buttery pastry and a lusciously creamy filling. These cookies, also known as Cream Horns, are not just a treat for the taste buds but also a feast for the eyes. Perfect for any gathering, these heavenly bites are sure to impress with their elegant appearance and exquisite taste.
Whether you’re a seasoned baker or trying your hand at pastry for the first time, these Clothespin Cookies are a joy to make. The process of shaping the dough around clothespins and filling the baked shells with a smooth, vanilla-infused cream is as satisfying as it is fun. Serve these at your next tea party or as a special treat for your loved ones, and watch them disappear in no time!
Table of contents
Clothespin cookies Recipe
Ingredients
For the Cookie Dough:
- ½ cup unsalted butter, chilled
- 2 teaspoons granulated sugar
- 1 egg yolk
- 1 ¼ cups all-purpose flour
- A pinch of salt
- 5 tablespoons water
For the Filling:
- ¾ cup granulated sugar
- ¼ cup all-purpose flour
- 1 cup milk
- 1 cup unsalted butter, at room temperature
- 1 teaspoon vanilla extract
- A pinch of salt
[adsforwp id=”8803″]
Instructions
For the Cookies:
- In a food processor, combine chilled butter, sugar, egg yolk, flour, and a pinch of salt. Pulse until mixed.
- Gradually add water, pulsing until the dough forms a ball.
- Transfer the dough to a floured surface. Knead lightly until it’s slightly tacky, not sticky. Divide into two portions and wrap each in plastic wrap.
- Refrigerate the dough for 1-2 hours.
- Preheat your oven to 375°F (190°C). Prepare clothespins by wrapping them in foil.
- Work with one portion of dough at a time. On a floured surface, roll it into a 12×8 inch rectangle. Trim the edges for a neat shape and cut into 1-inch wide strips.
- Wrap each strip around a foil-covered clothespin, overlapping the dough slightly. Place on a parchment-lined baking sheet, seam-side down.
- Bake for 18-20 minutes until lightly golden.
- Allow the cookies to cool for a few minutes before gently sliding off the clothespins. Let them cool completely on a wire rack.
For the Filling:
- In a saucepan, whisk together flour, sugar, and milk. Cook over medium heat, stirring constantly, until it thickens like pudding (about 10 minutes).
- Transfer to a heat-proof bowl. Cover with plastic wrap, making sure it directly touches the surface to prevent a skin from forming. Chill in the fridge for 40 minutes.
- In a stand mixer with a whisk attachment, whip the room temperature butter for about 8 minutes until light and fluffy.
- Gradually add the chilled flour mixture to the butter, mixing well after each addition.
- Scrape down the sides of the bowl. Switch to a paddle attachment. Add vanilla and a pinch of salt, then beat on medium-high for 10-13 minutes until smooth and fluffy.
- Fill a piping bag fitted with a star tip with the filling. Pipe the filling into the cooled cookie shells.
[adsforwp id=”8805″]
Clothespin cookies FAQS
Clothespin cookies, also known as Lady Locks or Cream Horns, have a somewhat ambiguous origin. They are believed to have European roots, particularly in Eastern European or Italian cuisines. These cookies became popular in the United States, especially in regions with significant Eastern European or Italian immigrant populations. The name “clothespin cookies” comes from the traditional method of wrapping the dough around wooden clothespins to bake.
The cookies that resemble plates are typically known as “Pizzelle.” Pizzelle are traditional Italian waffle cookies made from flour, eggs, sugar, butter or oil, and flavorings (such as vanilla, anise, or lemon zest). They are thin, crisp, and have a waffle-like appearance. Pizzelle are made using a special iron that imprints a decorative pattern, often resembling lace or snowflakes, giving them a plate-like appearance.
To make perfect cookie balls, start by ensuring your cookie dough has the right consistency; it should be firm enough to hold its shape but not too dry. Use a cookie scoop or a spoon to portion the dough into equal sizes. Roll each portion between your palms gently but quickly to form a smooth ball. If the dough is too soft, chilling it in the refrigerator for about 30 minutes can help. For uniformity, you can weigh each ball using a kitchen scale.
If your cookie dough is sticky, there are a few techniques you can use to roll it into balls:
Dust your hands with a bit of flour or powdered sugar to prevent sticking. However, use sparingly to avoid altering the dough’s texture.
Chill the dough in the refrigerator for about 30 minutes to an hour. Cold dough is less sticky and easier to handle.
Use a cookie scoop or an ice cream scoop to portion the dough, then quickly roll it into balls.
If the dough continues to stick, periodically rinse your hands in cold water and dry them before rolling the dough.
[adsforwp id=”8803″]
Print
Clothespin cookies
Indulge in the buttery bliss of Clothespin Cookies, a perfect blend of flaky pastry and sweet vanilla cream. A heavenly treat for your sweet tooth! ????????
- Total Time: 2 hours 35 minutes
Ingredients
- For the Cookie Dough:
- ½ cup unsalted butter, chilled
- 2 teaspoons granulated sugar
- 1 egg yolk
- 1 ¼ cups all-purpose flour
- A pinch of salt
- 5 tablespoons water
- For the Filling:
- ¾ cup granulated sugar
- ¼ cup all-purpose flour
- 1 cup milk
- 1 cup unsalted butter, at room temperature
- 1 teaspoon vanilla extract
- A pinch of salt
Instructions
- For the Cookies:
- In a food processor, combine chilled butter, sugar, egg yolk, flour, and a pinch of salt. Pulse until mixed.
- Gradually add water, pulsing until the dough forms a ball.
- Transfer the dough to a floured surface. Knead lightly until it’s slightly tacky, not sticky. Divide into two portions and wrap each in plastic wrap.
- Refrigerate the dough for 1-2 hours.
- Preheat your oven to 375°F (190°C). Prepare clothespins by wrapping them in foil.
- Work with one portion of dough at a time. On a floured surface, roll it into a 12×8 inch rectangle. Trim the edges for a neat shape and cut into 1-inch wide strips.
- Wrap each strip around a foil-covered clothespin, overlapping the dough slightly. Place on a parchment-lined baking sheet, seam-side down.
- Bake for 18-20 minutes until lightly golden.
- Allow the cookies to cool for a few minutes before gently sliding off the clothespins. Let them cool completely on a wire rack.
- For the Filling:
- In a saucepan, whisk together flour, sugar, and milk. Cook over medium heat, stirring constantly, until it thickens like pudding (about 10 minutes).
- Transfer to a heat-proof bowl. Cover with plastic wrap, making sure it directly touches the surface to prevent a skin from forming. Chill in the fridge for 40 minutes.
- In a stand mixer with a whisk attachment, whip the room temperature butter for about 8 minutes until light and fluffy.
- Gradually add the chilled flour mixture to the butter, mixing well after each addition.
- Scrape down the sides of the bowl. Switch to a paddle attachment. Add vanilla and a pinch of salt, then beat on medium-high for 10-13 minutes until smooth and fluffy.
- Fill a piping bag fitted with a star tip with the filling. Pipe the filling into the cooled cookie shells.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 219 kcal