Am looking for a cold dough recipe for cookies

[fadedrose]

that uses either butter or crisco, where you make a small dough, refrigerate, roll, spread with shortening, fold, refrigerate again, roll, spread with shortening, fold, refrigerate again, spread a 3rd time, fold, and refrigerate overnight.

This is most like a ladylock recipe. Some of these recipes call for a bit of vinegar too...

Roll out - cut into squares, fill with lekvar, apricot or nut filling. I've done these many times in the past but for some reason, can't locate the recipe.

Can anybody help?

[Lucinda]

1. Is this one helpful?:

http://allrecipes.com/recipe/clothes-pin-cookies/

I'm fascinated by these. Never heard of them before. They may have others but this one caught my eye.

There are others in the replies of this post too:
http://community.tasteofhome.com/community_forums/f/30/p/127318/128669.aspx

[fadedrose]

2. Very

I found an old one that uses the same flour and butter, egg yolks & water. practically the same, so I have confidence now that what I just put in the refrigerator is going to be ok.

My husband never cared for ladylocks because he didn't want all that icing. So I changed it to where I cut the dough in 3 or 4 inch squares and put a teaspoon of filling on it. I like them better with fruit or nut filling rather than the icing.

Lot of trouble, but they are good. Take a bite and there's layers of flaky cookie - a lot easier than using the clothespins. My sister always made them with clothespins but she died several years ago. I miss calling her as we watched our stuff baking in the oven and compared notes.

Thank you so much.

Oh, I had to join Allrecipes - I think I belonged a long time ago, don't know how I lost the membership.

[grasswire]

4. okay, I've never heard of ladylocks, and never heard of using clothespins to make cookies

I swear I learn something new every day, and I already knew a lot about baking!

[grasswire]

5. okay, after hitting the Google...

...I see that ladylocks are a Pennsylvania thing. Also called a cream horn, which of course I have seen and eaten. Am I to assume that dough is sometimes rolled around a non-spring clothespin?

[grasswire]

7. here's a recipe from the Pittsburgh newspaper, via chowhound

4 cups all-purpose flour, divided
2 teaspoons baking powder
1/2 cup plus 1 tablespoon granulated sugar, divided
1/2 cup (1 stick) margarine
1/2 cup vegetable shortening
2 teaspoons butter
2 egg yolks
1 cup evaporated milk
2 teaspoons vanilla
1 package active dry yeast
1 cup confectioners' sugar
Filling (recipe follows)
Sift together 3 1/2 cups flour, the baking powder and 1 tablespoon granulated sugar. Add the margarine, shortening and butter and cut in as for pie crust. Set aside.

In a bowl, combine the egg yolks, evaporated milk, vanilla and yeast. Add to the flour mixture and mix well. Chill overnight.

Heat the oven to 325 degrees.

Working with small pieces of dough at a time, roll out on a board sprinkled with a mixture of 1/2 cup flour, 1/2 cup granulated sugar and the confectioners' sugar.

Roll thinly, then cut into strips approximately 1/2-inch wide. Wrap on old-fashioned wooden clothespins that have been covered with foil and lightly greased, or use metal baking rods according to manufacturer's directions.

Place on an ungreased baking sheet and bake for 10 to 15 minutes. Carefully remove the shells from the pins immediately. Let cool, then fill the shells with the filling, using a pastry bag.

Lady Locks Filling


2 cups milk
4 heaping teaspoons all-purpose flour
1 cup (2 sticks) margarine, at room temperature
1/2 cup vegetable shortening
2 cups granulated sugar
2 teaspoons vanilla
Dash salt
Combine the milk and flour. Cook over low heat until thick. Cool completely.

Beat the flour mixture, using an electric mixer. Add the margarine, vegetable shortening, sugar, vanilla and salt. Beat at high speed until light and fluffy

[Lucinda]

6. I'm glad it was helpful! I love that website.

I browse there like some people do fashion magazines ~ looking for this season's new soup recipe.

I think I'd like your way of doing them better than the curled and filled versions. I'm sorry about your sister. I miss my mother and grandmother even more when I cook the recipes that we all loved. But that keeps them close to me too.

[fadedrose]

9. I've seen a lot of recipes for the dough

using butter, crisco, with eggs or no eggs. but never saw one with yeast used on clothespins.

The small cookies with yeast are called kolatche - but some American versions use butter, flour, sour cream OR cream cheese, and egg yolks..

I'm from the Pittsurgh area - slovak, polish, etc., all make kolatchi and nut rolls. Trouble is, everybody's dead who taught me how to make them, and I'm close to dead myself

[Lucinda]

10. I should have been gone a few times now, but I still keep kicking. :)

We have to stick around, we have goodies to bake!

[housewolf]

3. That would be a Puff Pastry dough

Much better flavor made with butter than with crisco or other white shortening

There are dozens of things you can do with it. Do a search for "puff pastry cookie recipe" and you'll find lots to choose from. Or just "puff pastry" if you want savory/appetizer type recipes, there are lots of those too.

[fadedrose]

8. I made one with butter & one with Crisco

[housewolf]

11. Which did you like better?

How would you describe the difference?

[fadedrose]

12. Confusing

About the little rolled cookies, I made 3 types. One was a simple butter/egg yolk/cream cheese/flour recipe. Simple to roll and easy to fill. Tasted like butter. No sugar in the dough.

Made 2 with Crisco.

One had egg yolks & a bit of vinegar/flour and water. This raised real good. No sugar in the dough.

The third had only water, Crisco and flour. Very plain tasting and pale. Should have not baked it at 400 because the bottoms got a little hard from the heat. 375 would have been better.

They were all good because my fillings turned out good..apricot, water and sugar; nuts, butter, sugar and milk; and prunes/water/sugar. No extra spices. They were so good they made the cookies good.

[housewolf]

13. Yeah, traditional (French) puff pastry is made with butter

and should taste like butter. Sugar is applied on top or in within a filling. as your recipe. Did your recipe call for them to be sprinkled with sugar before baking? Dough made with Crisco will puff more but have less flavor than butter. In cookies such as yours, the flavor of the dough is meant to be a backdrop to the flavor of the cookie, with the main flavor coming from the filling.

The reason for folding and refrigerating is to create layers of dough that will separate and puff up when baked. There's no sugar in the recipe because the sugar crystals will cut into the dough so that it can't puff as much.

Was you dough puffed-up and flakey?

Your fillings sound WONDERFUL!

I'm glad they turned out for you. Will you make them again?

[fadedrose]

14. I make them every year

Cookies were flaky..

The ones with butter weren't flaky, they were soft and tender and sort of melted in your mouth..

When I remember, I roll the dough for these butter Kolachie in l/2 flour and l/2 sugar. When I feel real ambitious, use egg white to brush them before baking.


Oh, best thing I did this year to avoid cleaning was to use parchment paper on the cookie sheets. Cleaning up was a breeze.... I used Wilton, but now I see that Meijer's (grocery-dept store in MI) has their own store brand.

I used the parchment paper on my turkey - worked great..also used it to bake southern fried chicken AFTER it was fried a bit...