I’ve seen clothespins completely rolled in powdered sugar, and I’ve seen them just lightly dusted on top. Use as little or as much powdered sugar as you would like. Use a sifter to lightly cover clothespins with powdered sugar. More pressure on the bag may cause the icing to break the clothespins. Gently squeeze bag to fill clothespins with icing. Fill a pastry bag or plastic sandwich bag with icing. Insert a pastry tip into a pastry bag (optional). Use a couple drops of food coloring to tint your icing if you want. Mix powdered sugar and margarine in medium bowl. It makes enough to fill about 2-3 dozen cookies, depending on how large you made your clothespins. I follow a simple buttercream icing recipe to fill my clothespins. The back of the cookie form box has a recipe for the filling, and it’s on Grama Joan’s website, too. How to make filling for clothespin cookies Once clothespins are completely cool, you can fill them. The forms will be hot, so you can place them in a cup or bowl of cold water before using them for your next batch. Remove cookies from oven and let cool for a few minutes, then remove them from the forms while they’re still warm. Clothespins should be lightly browned on the bottom. Once your cookie sheet is full of clothespins, bake for 10-12 minutes. Press the end of the dough firmly onto the form before placing on a nonstick or lightly greased cookie sheet. Take a cookie form and wrap one strip of dough around it, slightly overlapping the dough each time you wrap it around the form. I had better luck with the longer strips. I’ve used long, ½-inch wide strips, and I’ve used short, ½-inch wide strips. Depending on how you want your clothespins to look (large and flaky or smaller), you can cut the dough into different sized strips. You can cut them into ½-inch strips and end up with about 12-15 strips per sheet. When the puff pastry sheet is unfolded, there are three sections. If you don’t flatten it, your clothespins may turn out more puffy. You can use a rolling pin to flatten it out further if you would like. If you follow Grama Joan’s recipe, preheat your oven to 350 degrees F.Īfter the puff pastry has been out of the freezer to thaw for a few minutes, unwrap one sheet and unfold it on the parchment paper (or your counter).
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