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Part 2: http://youtu.be/TZua4IA9cn0For more info, visit http://gramajoanscookieforms.comA how-to instructional for making lady lock or clothespin cookies. C.
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In a large mixing bowl, beat the unsalted butter until it is creamy and fluffy. 2. Add the marshmallow cream to the bowl and beat until it is well incorporated with the butter. 3. Gradually add the confectioners' sugar to the mix, a little at a time, and continue to beat until it is completely smooth and lump-free. 4.
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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.
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Cut butter into dry ingredients. Add sour cream and buttermilk. Mix well. Divide into four parts, flour well, and fold like a rectangular envelope. Refrigerate overnight. Preheat oven to 375.
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Prepare wooden rounded clothespins by wrapping each pin with a small strip of aluminum foil. Wrap one strip of dough around the clothespin slightly overlapping as you proceed. Seal the pastry ends with cold water. Place on baking sheet lined with parchment paper. Bake in a preheated 400 degree oven for 12 minutes.
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First, combine the flour, egg yolks, cold water, sugar and salt. When the mixture reaches a doughy texture, roll out to a 10"x12" rectangle on a generously floured surface. Then, using a butter knife, spread one third of the shortening over top of the rectangle. Gently fold the dough into thirds as pictured below.
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Transfer it to a bowl and whisk in the cinnamon, nutmeg, ginger, and cloves. Allow to cool. In the bowl of a stand mixer, cream the butter, vegetable shortening, and salt 5-6 minutes or until fluffy. Slowly mix in the powdered sugar, one cup at a time. Then add the pumpkin mixture and vanilla.
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Bake for about 20-25 minutes or until edges are golden and crisp (less bake time for clothespins, as they will be slightly smaller). Allow to cool slightly and gently remove cookies from dowel/clothespin. Repeat with second half of dough. Allow all cookies to cool completely. While cookies are cooling, make your buttercream.
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Bake in the preheated oven until brown, about 10 to 15 minutes. Cook and stir milk and 4 tablespoons of flour together over medium-low heat until thick paste forms. Let cool completely. Beat shortening and confectioners' sugar together until fluffy. Add marshmallow cream and vanilla; add cold paste and beat. Fill tubes with cream filling.
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Lightly roll out the puff pastry. Using a large knife or pizza cutter, cut the pastry into 12 strips. Lightly spray the cream horn molds. Wrap a strip of dough around each of them, starting at the pointy tip and slightly overlapping the layers as you go. Gently press the end of the dough strip into the dough next to it.
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Step 6: Prepare Cream Filling. While the horns are baking or cooling, prepare your buttercream filling. In a large bowl, add the softened butter and shortening. Combine at medium speed with an electric mixer or stand mixer with whisk attachment until soft peaks form. The mixture will be creamy and light in color.
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Mix together the 1/2 cup butter and 1/2 cup Crisco. Beat it well with an electric or stand mixer. Add the vanilla and granulated sugar and beat it well. Add the cooled flour mixture and beat it for 5 minutes. Place it in an airtight plastic container and put it in the refrigerator.
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From NPR. Lady Lock family recipe is one of the Top 25 Wedding Cookie Tables and you can find it in the CookBook. Step 1. Step 2. Gather all ingredients and measure them. Step 3. Step 4. Add to favorites.
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Directions. Make the dough: In a large bowl, place the flour and salt. In a small bowl, place the water and add a few drops of yellow food coloring.
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Add vanilla, and sugar. Beat well. Add the cooled flour mixture& beat, beat beat! DOUGH: Measure flour, add a pinch salt. Cut in 1 pound marg or butter (as for pie crust). Blend in sour ceam (I used plain no-fat yogurt). Refrigerate overnite or at least 6 hours. Cut dough into 4 pieces. Roll out thin, 1 piece at a time (keep rest in fridge til.
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In a medium heavy saucepan stir together sugar, flour, and salt. Gradually stir in half-and-half. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Gradually stir half of the hot mixture into beaten egg yolks. Return all of the egg yolk mixture to saucepan.
