Clothespin Cookies (Mini Ladylocks) | June 15, 2025

These buttery, flaky mini ladylocks are a nostalgic treat from Western Pennsylvania’s iconic cookie tables. Delicate pastry shells filled with sweet, creamy marshmallow filling—totally worth the effort for weddings, holidays, or special gatherings.

Yields:
5–6 dozen cookies (depending on strip size)
Prep Time: 2 hours (plus chilling)
Cook Time: 8–10 minutes per batch
Method: Bake

Ingredients for Cookie Dough:

4 cups sifted all-purpose flour

1 lb oleo (margarine)

3 tbsp sugar

4 egg yolks

½ pint sour cream

Ingredients for Filling:

2 sticks oleo (softened)

1 cup Crisco

2 cups sugar

2 tsp vanilla

1⅓ cups warmed milk

1 jar (8 oz) marshmallow creme

How to Make the Dough:

1️⃣ In a large bowl, cut oleo into the flour and sugar mixture.
2️⃣ Add egg yolks and sour cream. Mix well until combined.
3️⃣ Shape dough into a long roll, wrap in waxed paper, and refrigerate overnight.

Rolling & Baking:

4️⃣ On a floured board, roll out a small portion of dough to ⅛ inch thick.
5️⃣ Cut into strips about 1 inch wide and 4 inches long.
6️⃣ Wrap each strip around a wooden clothespin (or metal cream horn form).
7️⃣ Bake on a greased cookie sheet at 400°F for 8–10 minutes, or until lightly browned.
8️⃣ Let cookies cool, then gently slide them off the clothespins.

Making the Filling:

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