Clothespin Cookie dough

• Vegetarian

• Refrigerated

  • 2 Egg yolks

• Baking & Spices

  • 1/2 cup Crisco
  • 3 1/2 cups Flour
  • 1 tsp Salt
  • 2 tbsp Sugar

• Liquids

  • 1 1/2 cups Water

Found on prettyplainjanes.com

Ingredients

• 3½ cups flour
• 2 tbsp. sugar
• ½ c. Crisco
• 1 tsp. salt
• 2 egg yolks
• 1½ cups warm water
• 1 cup unsalted butter
• ¾ cup crisco
• 2 tsp. vanilla extract
• (2) 16oz. marshmallow fluffs
• Optional powdered sugar to taste

Directions

• Mix first four ingredients like a pie dough.
• Add in your egg/water mixture and mix into a soft dough.
• Chill 1-2 hours. Dont 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 dont 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.
• Cream together butter and crisco in standing or handheld mixer.
• Add vanilla. Mix.
• Add marshmallow and mix on medium until light and fluffy.
• Sprinkle in a pinch of powdered sugar to taste, or leave it out depending on sweetness.