Time for more Christmas cookies! In this episode from 1995, Arlene is joined by special guest Mary Tennant, who shares her recipes for cream horns (also called ladylocks or clothespin cookies), wedding cakes (also called finger cookies), and raspberry ripples.
The secret to all these recipes is, of course, lots of butter! All these recipes start with butter and interestingly, powdered sugar. The result is cookies that are either rich and soft, like the raspberry ripples, or crisp and flaky, like the cream horns. We hope you enjoy sharing these recipes with your family!
Clothes Pin Cookies
These are sometimes called cream horns, ladylocks, or clothespin cookies.
Ingredients
Cookies
- 4 cups flour
- 1 lb butter
- 1 Tbsp sugar
- 4 large egg yolks
- 1 container sour cream (8 oz)
- 24 metal ladylock pins, OR clean round wooden clothespins or 4" sections of wooden dowel, wrapped in aluminum foil
Filling
- 5 Tbsp flour
- 1 cup water
- 1 cup sugar
- 1 cup Crisco shortening
- 1 tsp vanilla
- Confectioners' sugar
Instructions
- In a bowl, cut butter into flour with hands, until a crumbly mixture forms. In a bowl, stir egg yolks and sugar into sour cream. Mix into flour mixture and knead until a dough forms. Wrap in plastic wrap and chill 2 hours or overnight.
- Preheat oven to 375 degrees. Prepare and lightly grease metal ladylock pins or foil-covered wooden clothespins/dowel rods.
- Divide dough into 3 equal portions. On floured flat surface, knead dough until smooth; then roll out to 1/4 inch thick. Cut into 1 in x 3 in long strips. Wrap each strip around prepared pins, overlapping slightly to seal. Place on prepared cookie sheets and bake until bottoms are slightly brown and tops are lightly brown. When baked, remove to cooling racks and while still hot, carefully, using an oven mitt, remove the pins from inside of the cookies. Cool cookies completely on racks for an hour.
- To make filling: Combine flour and water in a saucepan and over medium-high heat, cook to a paste. Whisk to ensure a lump free paste. Let cool completely. In a mixer bowl, with a mixer, cream sugar, Crisco shortening and vanilla together until light and fluffy. Add totally cooled paste to bowl and beat until smooth and fluffy. With a pastry bag, fill cookies. Cookies must be kept refrigerated. When serving, dust with confectioners' sugar. Makes 7 to 8 dozen cookies. Enjoy!
- Note: For the best texture, do not fill the cookies until just before serving. Otherwise they can get soggy in the fridge or freezer.
Wedding Cakes
These are also known as "Finger Cookies" by family members.
Ingredients
- 1 cup butter, softened
- 1/2 cup powdered sugar (plus extra)
- 2 cups flour
- 1/8 tsp salt
- 1 tsp vanilla
Instructions
- Preheat oven to 375 degrees. In a large bowl with an electric mixer, cream together soft butter and powdered sugar until fluffy and smooth. Mix in flour, salt, and vanilla until well blended. (You may need to knead the dough with your hands.)
- Pinch off about 1-inch sized balls of dough, then roll out between your hands into long finger-shaped pieces. Place on an ungreased baking sheet and bake for 8-10 minutes at 375 degrees until done but not browned. Remove from tray and let cool on a wire rack. Once cooled, roll in powdered sugar. Makes about 3 dozen cookies. Enjoy!
Raspberry Ripples
These are sometimes called ribbon cookies, too. You can use other types of fruit preserves for different flavors!
Ingredients
- 1 cup butter, softened
- 1/2 cup powdered sugar
- 1 egg separated into yolk and white
- 2 cups flour
- 1/8 tsp salt
- 1 jar raspberry, strawberry, peach or apricot preserves (18 oz)
- 1 cup chopped pecans, walnuts, or almonds
Instructions
- Preheat oven to 350 degrees. In a large bowl with an electric mixer, cream together soft butter and powdered sugar until fluffy and smooth. Beat in the egg yolk (save white for later in a small bowl) Mix in flour and salt until well combined. Roll the dough into a giant ball and wrap in plastic wrap. Refrigerate for 30 minutes, until dough is stiff.
- Divide dough into 3 equal-sized portions. Using your hands, roll dough into 3 logs, about 12 inches long. Place logs on an ungreased cookie sheet, then pat dough down with your hands until it is about 3/4 to 1 inch thick. Using your thumb or 2 fingers, press an indent down the middle of each log, creating a section to hold the fruit filling, leaving a border at each end. Be sure not to press too far and make a hole in the dough.
- In a small bowl, whisk egg white with a tsp of water, then brush mixture on top of each of the 3 logs. Empty the fruit preserves into a microwave safe bowl, and heat for 20-30 seconds until softened. Spoon into the indent in each of the logs, careful not to over-fill them so the preserves don't run out and burn on the cookie sheet. Sprinkle with chopped nuts.
- Bake at 350 for 20 minutes. Remove from the oven and let cool completely on the cookie sheet. Cut the logs diagonally into 3/4-inch wide strips. Makes lots. Enjoy!
Transcript
- Well, hello there. And welcome to “At Home Today Part Two of Cookies.” We’re going to do cookies today and I have a very special guest who’s with us. And her name is Mary Tennant, and she works at a sister station that airs at home in Clarksburg, West Virginia. And it’s WLYJ TV 46. Wanna say hello to all the friends, and fans out there over at home. We love Jack Kincaid and his wife and all the precious folks there in Clarksburg. We’re really glad that Mary could be with us and she works at the station and she’s going to be doing some really nice Christmas cookies. But we also have some other guests and they’re in our audience and they’re very special guests. We have The Junior Girl Scout Troop 512. From Trafford, Pennsylvania, we’re so glad you’re with us today. And Jan Kiefer and Dion Bonefetti and Connie Jo Shea. They’re all here today, and we’re so glad that you’re with us. Nice to have you that’s troop 512. From Trafford, here close by. I want to tell you that we’re gonna tell you at the end of the program, how you can get all of the recipes from part one, part two, part three, and part four, really important for you to get your request in the mail early. So you can get these back and then you can follow as we’re doing the rest of the programs. It’s really important to do that. We’ll be telling you at the end of the program how you can get your copy. And I think this is neat, this is “At Home with Arlene Williams From My Home to Yours.” As you can see on there, they’ve taken our “At Home” house and put snow all over it just in time for the holiday seasons. Well, stay with us now because we’ll be right back. And we’ve got some interesting things for you to learn about cookies today. Stay with us, we’ll be right back. Here’s today’s “At Home” hint. To soften hard as a rock brown sugar, place a slice of soft bread or half an apple in the package and close tightly. In a couple of hours, the brown sugar will be soft again. If you’ve got a helpful hint you’d like to share with us we want to hear from you. Send your hint to “At Home Hints,” CTV, Wall, Pennsylvania, 15148-1499. Well, we’re back in my special guest is Mary Tennant. Mary, I’m so glad you’re here, give me a hug.
- Thank you.
- Just make you feel welcome to our kitchen.
- Wonderful to be here.
- Well, we’re so happy Jack carries the program and I know that we get a lot of mail from down in West Virginia. Thanks so much when you send in for the recipes and your kind comments, we appreciate it. And we invited, Jack told me by way, of Stan Scott, who serves on your board there-
- Yes.
- That Mary Tennant was a really good cookie baker. So we figured we’ll call her and get her up here. And you told me you do everything behind the cameras. She’s worked all over the place in television, but this is the first time you’re in front of the camera?
- Yes it is, it’s my debut.
- I’m glad you’re making your debut in the kitchen. All right. What are you gonna make for us first?
- The wedding cakes, actually, it has a nickname that my kids have given it. It’s called finger cookies.
- [Arlene] Finger cookies?
- Finger cookies.
- Because you make them kind of the size of my finger?
- Yeah. All right, okay. Show us how to get started.
- Okay. And tell us what you’re doing.
- Well, the ingredients are fairly simple and it takes a cup of soft butter, a half a cup of powdered sugar, two cups of flour, and a dash of salt and a teaspoon of vanilla. You put the butter into the… Well, actually let’s see. We’ll just mix it all together this time. You cream the soft butter and the powdered sugar, but we can do it all together.
- Yeah, because in this doesn’t really affect the outcome of the cookie.
- No, it doesn’t, no. We’ll just dump it all together.
- All right. And you put in the vanilla. Can I put in the dash?
- The dash of salt. There’s the dash.
- That’s right.
- Okay, and this looks like something I’d be having my hands in.
- Well soon.
- Soon yeah.
- I’ll have my hands in soon.
- Mary, do you like to bake cookies?
- Ah, yeah, I always-
- You have three children?
- I do, they’re grown children, my youngest one’s 20.
- Wow, you don’t look like you could have a 20 year old.
- I do, my oldest one will soon be 25-
- Wow. I have a granddaughter.
- My goodness, she’s all this and grandma. So you really have to know how to do cookies. Right?
- Yes, she’s 15 months old Sydney Bell is her name.
- Oh, how nice she’s the joy of your life, isn’t she?
- Yes, she lives here in Harrisburg.
- Oh, okay. Pennsylvania girl?
- Yes, she is. And my two older kids or are from Pennsylvania. I have a son that lives near Philadelphia.
- And he’s the one that’s the golf pro, right?
- Yes he is, he is. All right.
- Yes.
- And then the other son?
- No, I have a daughter, she’s in Colorado.
- Oh, you have a daughter. She’s working in Colorado.
- Okay.
- Planning on going to school out there.
- Wonderful. Yes.
- So you have a wonderful family?
- Yeah, but cookies was always a special part of Christmas and holidays.
- And even when they grow up, it’s still is huh? Because when they come home, they want that special one that you used to make and you can make all kinds of different ones, but they’d still want that special one.
- Right, okay. About this point’s when you get your fingers in.
- Now we get it gooey. Yeah.
- [Arlene] All right.
- Oops. That’s all right. And you just work it with your fingers?
- [Mary] Yeah, till you get it at a nice dough.
- [Arlene] You kind of have to get in there, don’t you, really?
- Yeah, now this, you don’t have to grease your cookie sheet-
- Because there’s so much butter in it.
- I guess because of so much butter in there.
- Mmh hmm.
- These would be great for weddings, because they’re called wedding cakes-
- Right.
- But holidays or whatever.
- It’s a real simple cookie. It’s just a butter, sugar cookie. It’s been one of my kids’ favorites for a long time.
- My mother-in-law used to make something like this and she’d call them… She added walnuts to hers, I think.
- Right.
- [Arlene] And she called them snowballs.
- [Mary] Yeah.
- [Arlene] And then I saw a recipe not long ago and they called them crescents.
- Well, I think that people call them Mexican teacakes-
- Teacakes, right-
- And they put pecans in them.
- But these are when you put them in your mouth, they’re gone, they just melt in your mouth-
- Right.
- Because they’re so tender.
- At about this point. Okay.
- You just take…
- [Arlene] About a teaspoon?
- [Mary] Maybe got about a teaspoon.
- [Arlene] Yeah a little bit rounded maybe.
- It all depends.
- [Mary] No, you don’t butter the cookie sheet.
- [Arlene] Oh, I see what you’re saying.
- [Mary] This is just about like that-
- [Arlene] They do look like fingers.
- [Mary] Yes, they do.
- My goodness, the kids are right there .
- They’re easy to just pop in your mouth, milk and cookies.
- Oh yeah, definitely. Now Mary tell me what’s your position there at the station now?
- The title, I guess is partner relations coordinator, but actually I’m in charge of contributions when they’re made. I post them in and make sure that people get their receipts-
- Receipts. And everything like that? Yeah.
- Okay. So that’s basically about what I do.
- All right, can I continue to work on these and have you start another cookie-
- Sure can.
- ‘Cause you know holidays we’re always trying to show you a lot of recipes and I’ll go ahead and roll these. Now how long do they bake? Tell me again.
- This takes about eight to 10 minutes. It doesn’t take too many.
- Okay. It doesn’t make a whole lot. Makes about three dozen cookies is all that it takes.
- At 375 Degrees. You wanna remember that?
- Yes.
- Okay, now while I’m going to roll these, you’re gonna make something else on there called raspberry ripples.
- Ripples
- That’s a real simple recipe.
- And tell us how to put the dough together. ‘Cause that’s real-
- Okay, I’ll have to get my recipe here.
- All right.
- I already have the dough already made, but I can walk you through the recipe here-
- Okay.
- It takes a cup of the soft butter and you mix that, you cream that with a half a cup of confectioner’s sugar. And you take an egg yolk… You separate the egg and put the egg yolk in the dough and you reserve the egg whites.
- White. Okay.
- And then after that’s nice and fluffy, you add the flour and the salt, which of course is your dry ingredients. And you mix that basically like you did this. Yeah, it turns into just a basic dough. You have to get your fingers in it.
- Oh that’s the kind I like.
- And it ends up looking like this.
- [Arlene] Oh, that’s a nice-
- [Mary] The dough ends up looking like this-
- Now we will be sure that you have the entire recipe and all the procedures when you get your booklet. So don’t, you know don’t panic and say, “Oh, I didn’t get all that done?” You’ll get it done when you get the booklet, so, okay.
- This is the fun part, you divide this into three parts.
- [Arlene] Three parts, okay.
- And it’s probably better to try and make them as even as possible.
- And you kind of have to feel that don’t you?
- Right, yes you do. I mean it’s the only way you can do it really.
- I guess I like-
- Things you can do with your hands.
- Yeah.
- I can tell you like to get your fingers in.
- Yeah.
- And I have to tell you, this is very easy dough. This is to work with, this is wonderful. When you started to work on it, I thought, “This looks like it’s gonna be really dry,” but it’s not, it’s not.
- No. Now what are we doing over here?
- [Mary] Okay, you form these into…
- [Arlene] Let me move this out of the way.
- [Mary] You shape them into like about 12 inches long. I’d say about an inch, inch and a half wide-
- [Arlene] Okay.
- [Mary] Strips, and you get three of them per recipe.
- Okay. And you put all three on the same pan?
- Right. The same pan.
- Right.
- So you’re not covering the whole pan or anything like that with it, right?
- No. You’re just making them-
- And you don’t really wanna get it too thin because you make an indention down the center of each strip and you don’t wanna make it too thin because when you put the raspberry jelly in it, sometimes they’ll break apart.
- Oh, okay.
- So you make the indention down the center of it.
- Mmh hmm. Nice to have the Girl Scouts with us today, huh?
- Yes, it is. From 512, isn’t that nice? Yes.
- All right. Just a fun age.
- Just a fun age, yeah. And, potential cookie bakers-
- There you go.
- I’m sure that they’re going to help their parents, their mom or dad, whoever does the baking, grandma, whoever it’s great to have. Isn’t that what holidays are all about?
- Family.
- Did your kids get involved in the kitchen when?
- Oh yeah.
- Oh, I mean, that was the thing you’d look forward to.
- We, I think one of the most fun times is the cutout cookies-
- Oh yeah.
- I used to do that when they were really young.
- Oh yeah.
- Just the butter cookies and the cookie cutters. And they have more fun.
- There’s just something about smelling that.
- Yeah, well actually-
- That just says holiday doesn’t it?
- This morning before I came up here, I was in the kitchen and of course I had to get myself ready for Christmas. So I was playing Christmas carols-
- Sure.
- And baking cookies and it just smelled like Christmas at my house.
- Christmas, yeah.
- It’s like, “All right, where’s the tree?” I mean just .
- Well I was ready.
- [Mary] I was ready to put the tree up.
- [Arlene] Oh yeah. It doesn’t take much.
- Okay. Okay.
- As you can see, I’ve made an indention down the center.
- Okay like a little Trafford ditch, or whatever you wanna call it.
- [Mary] Yes and that’s where you put the preserves.
- [Arlene] Okay.
- You can, and I have raspberry reserves is what our favorite is, but you can use-
- Whatever-
- You can use strawberry. You could probably use peach-
- Oh!
- You can use apricots.
- Ooh nice. Any of it would be good.
- There’s something about the apricots at Christmas time that I like, I just…
- Yes, yeah.
- I like the red because of the Christmas.
- Yeah, that’s true. Okay, now with the egg yolk that you put in the dough and you reserve the egg white, let me take this fork here.
- Sure.
- You just slightly beat the egg white. And you take a pastry brush and you brush the dough. And I think the main reason I’ve done this and forgot to put this on and it doesn’t change any taste or anything. All this does, I think just keeps the cookies from crumbing.
- Crumbling, okay. Is all that it does. And I just put it on the outside edges of the-
- Wonderful.
- Of the dough like this. Okay.
- And it kind of makes it a little golden brown, I think.
- Mmh hmm.
- And when you sprinkle the nuts on, the nuts stick to the egg white a lot better, and you don’t get near as many crumbs that way.
- Uh huh, okay.
- Well, my fingers are coming along. Some of them aren’t as nice as yours. They a little deformed, but you know, maybe they’re, I don’t know what they are, but this is very easy to work with. I have to tell you.
- Yeah.
- That’s a really easy recipe. It’s just a nice dough. And you can make them any shape you wanted really couldn’t you? I mean, if you wanted to you can make them all different shapes, they could be-
- Right. Round or crescents.
- [Mary] Oh yeah, you could, that’s just been-
- Its just been fingers for your kids?
- Yeah.
- They just kind of get that nickname.
- [Arlene] Right. Okay, now you’re spooning?
- [Mary] The preserves, right down the center-
- [Arlene] Down the center, all right.
- Of each one of these.
- And I’m working the fingers and they’re coming along, that’s what’s all about, lots of people in the kitchen during the holidays, getting it ready. Mom used to sit at the table, I’d bake the cookies. I’d prepare the icing. And I’d say, “Okay, mom, you icing” and I’d take them off as they would cool, she would ice them. We’d pack them away. You know, get together with some of your friends, these recipes, that’s what it’s all about. Isn’t it, Mary?
- Right, it is.
- Just getting together with a girlfriend-
- Having fun.
- You know just having fun, put the Christmas carols on, like you said, then what better time could you have really?
- As you can see I’m using-
- Okay. The chopped nuts. You sprinkle that across the top of the-
- Okay. Dough.
- [Arlene] Very good.
- [Mary] That’s a pretty cookie.
- It is, it’s beautiful. A very pretty cookie.
- [Arlene] And then you bake them for how long?
- Well, let’s see 20 minutes, baking time at 350.
- Okay. You bake them for about 20 minutes and you let them completely cool before you cut them.
- Then you cut them on a slant?
- On the diagonal, and I’ve found her a real secret tool is using a pizza cutter.
- Nice.
- That was one of our hints today, wasn’t it?
- Right. Okay.
- You have no crumbs that way, the knife sometimes makes crumbs-
- It cuts straight through-
- The pizza cutter makes it a whole lot easier.
- All right while I’m finishing the fingers and she’s finished in the raspberry ripples. We’re gonna ask you to take a look at these important messages. We’ll be right back with more stay tuned now. Well, we’re back with my very special guest, Mary Tennant from Clarksburg, West Virginia, and she’s already talked us through and showed us two cookie recipes. And here is the third one. And this is one that is the most popular cookie.
- Right.
- And everybody’s intimidated by it, thinks it’s too hard to make.
- Right. “I just can’t make it.” Clothespin cookies are little mini lady locks.
- I think they’re just more time consuming than they are difficult.
- They are.
- They just take a lot of time.
- We had a guest on who showed us and he had the metal rods, which everybody had a hard time finding them. They’re hard to find, show us what you’ve used.
- Okay, my original recipe of course is called the Clothespin Cookie. And the reason I think that it’s called Clothespin Cookie’s because you foil wrap a clothespin. Well, I had a difficult time finding a clothespin, the round old fashioned clothespin. So my husband and I bought dowel rods-
- [Arlene] Which is what I use.
- And my husband of course cut them in about the same length.
- They’re about three feet long, two feet long whatever.
- Right?
- And then you just about what three inches?
- That’s about three inches?
- About three inches, just cut them, wrap them with foil. It works perfect.
- It’s exactly the same thing. I think the only reason that they use the clothes pin and foil cover them is the diameter.
- Right. To achieve the right size.
- Right.
- But really this is a whole lot cheaper than those rods.
- Yeah. And you can do a whole lot more at one time. You can see how many can put on it on a tray.
- I have about 24 here. I can get maybe two dozen cookies on a tray at a time.
- Sure. Okay, now tell us what’s in this dough because this is really important. And again, you’re gonna get all of this information when you write for the booklet, but talk us through the dough.
- Okay, I’ve had several recipes for the dough, but I think this is probably my favorite. I think because it takes the sour cream is the secret.
- Oh! It’s a real flaky dough and it ends up being real flaky. Okay, the ingredients is four cups of flour, a pound of butter, a tablespoon of sugar, four egg yolks and an eight ounce container of sour cream.
- My heart just had a cardiac arrest.
- Oh yes.
- Okay-
- But you only do this occasionally. You don’t eat this stuff all the time, this is holidays.
- Okay, you start with the flour and I cut the flour or the butter into the flour.
- Butter into the flour. Like you would have pie.
- And you don’t use margarine?
- No, I use butter. You use butter. ‘Cause that’s the flavor?
- That’s where your flavor comes from. Okay, of course you could put your sugar in with the dry ingredients, the flour.
- Yeah.
- Okay and then you take the four egg yolks and you put it into the sour cream and mix that around.
- Together.
- Right, and then you put that into the flour mixture and that’s all there is to it.
- Wow.
- You have to till this overnight, but I’m not exactly sure what the chilling does, but-
- It kind of sets everything together.
- Marinates it? Yeah.
- But I’m not sure what it does.
- Marinating your a little mini-
- Cookie dough.
- Why not? Yes.
- So show us what to do now.
- Okay.
- And this is a very workable dough, isn’t it?
- Yes, it is, it is. Okay, it ends up looking like this after you’ve done all this.
- But this is only half of it because she’s baked off some of them for us so we could see the finished product. Okay.
- And I’ve kept the dough in the fridge for, I dunno, a few days.
- It works?
- Yeah. Good.
- Because I work, I’ll do a few a day and then the next day I’ll do a few more.
- And you know that’s a good idea when you’re working and you’re trying to get your holiday baking done, do what you can. If you can’t do the whole thing all at one time, then just work at what you can do.
- Right.
- If you can do five or six dozen or three or four dozen or whatever, and you can’t do the rest of it, refrigerate it and go back to it right?
- This is kind of a sticky dough. And actually the recipe tells you to kind of knead the dough in the flour.
- Ah, to pick it up so that-
- Right, yeah. All right.
- [Mary] Before you roll it.
- [Arlene] Now can we talk about the filling while you’re working on that?
- [Mary] Sure can.
- That has some flour?
- Right add five tablespoons of flour and a cup of water. And we use the wire whisk. You cook that on the stove and make it a paste-
- Till it gets thick, okay.
- You make a paste. Now I’ve had other recipes that takes milk, but this one seems to-
- Works better, okay.
- Well and that way you don’t have to refrigerate the cookies.
- That’s exactly right. Anything that takes milk, it’d have to be refrigerated.
- That’s right ’cause it will sour.
- Right, this one you can just store. Okay.
- [Arlene] That’s quite a lot of flour on there. Isn’t it?
- [Mary] Yeah it is.
- But you need that to do these. So.
- Yeah. I like doughs that have sour cream.
- Yeah, I do too, as you bake it, I think the flour bakes into it.
- Absorbs some of that butter huh? All right now, after you make the paste, then you take a cup of sugar and a cup of Crisco-
- Right, and you beat that.
- A long time too-
- Right, till it’s really incorporated.
- And then you put your cool paste. You have to let it cool.
- Yeah completely let it cool.
- Please folks don’t put it in when it’s warm, ’cause that stuff will melt right down on you. We’ve had people writing to us and saying, “Oh, that didn’t work.”
- “It failed.” Yeah.
- Right. Uh huh.
- Okay. Okay. Now tell me it’s kind of an oblong.
- Yeah. About eight or 10 inches.
- This, you just kind of have to feel it out. And I like it fairly thin. You can see.
- I do too. I don’t like them thick.
- I don’t like them thick either.
- I don’t think they bake all the way through.
- Hmm mmh.
- Sometimes you get kind of thick in the center, but you just kind of have to work your way out.
- All right.
- [Mary] And then you just start cutting them.
- [Arlene] Okay.
- [Mary] In about an inch wide strips.
- [Arlene] Oh, inch wide? Okay. Now shows us how… And you do the whole thing huh?
- [Mary] Right, well, I’ll start off with like two strips-
- [Arlene] Okay.
- [Mary] And then maybe I’ll-
- [Arlene] Oh you cut them in half?
- [Mary] Yes.
- So each one of those, each half of those is a cookie.
- Yeah, well, you make it maybe three or four or five inches. It depends on how long you want these-
- Yeah, show them how to do it here.
- How long you want these.
- Or how big. Yeah. Okay.
- [Arlene] You just roll them overlapping?
- [Mary] Overlapping, just like that-
- [Arlene] Uh huh.
- [Mary] And I usually make it to I get like where I can see three-
- Three ripples. Right.
- Like you have all of these. And that way you get about a uniform size.
- Sure.
- And that’s basically all there is-
- Buttered or non-buttered? It’s not, I don’t think.
- I don’t think it’s a buttered. It’s a non-grease cookie sheet.
- Yeah. Because there’s so much butter in it. Okay.
- Yeah.
- Okay keep showing them how to do that.
- [Mary] Okay. That’s just basically all there is to it.
- And how about let’s fill some that you have baked here so that they can see how wonderful this dressing is.
- Well, the one thing about this you must understand when you take these out of the oven, that’s the hardest part, is taking them off of the rods.
- Yeah, while it’s hot. While they’re hot.
- ‘Cause if they cool what happens?
- Well, they stick to- They break apart too.
- And then they break apart. I use tongs, I get a hold of the end with tongs and then slips them off that way. Yeah.
- Okay.
- Do you wanna fill some of those?
- Okay these have already been baked.
- I’m gonna check these cookies while you’re doing that.
- Okay. And of course, take them off of the rods.
- They look really good.
- Okay.
- And this is the filling that we’ve already made.
- That we talked about.
- Okay, and I just use a pastry bag-
- [Arlene] Uh huh.
- [Mary] And I just began to fill these.
- [Arlene] And you have to fill them up right?
- Right. And I go from one end to the other ’cause-
- I think it’s easier too.
- Right, you can see down into the other end.
- Uh huh, do you know they have a tip for this it’s real long and pointed about that long.
- I’ve seen that. They work neat for this-
- [Mary] Yeah.
- [Arlene] Because it gets down and you just do it all in one shot. But look how nice that is.
- [Mary] Yeah.
- And when you serve these, do you dust them with powdered sugar? I’ve seen the both.
- I do, yeah. I think they look nicer too.
- Yeah, yeah, yeah.
- [Arlene] I’ve seen people trying to fill them with… That’s nice cream because it doesn’t have to be refrigerated.
- Right.
- That’s why I like that recipe-
- That’s the plus.
- Oh sure.
- With making it with water as opposed to making it with milk-
- Well these are beautiful, and everybody loves these.
- This is a hit, this is one that always gets made at weddings and-
- And Christmas. Right, any kind of a special occasion. You get calls-
- Sure-
- “Make your clothespin cookies.”
- Yeah, “Get the clothespins ready.”
- That’s right.
- Don’t do the laundry this week. We’ll do that next week, we’ll be making cookies.
- That’s right.
- This is great, these are beautiful. Yeah, and how many cookies does this make this recipe? Do you have an idea?
- This recipe makes quite a few. I would say this one I have about approximately 7 to 8 dozen.
- Yeah. Because that’s a lot. Of these. Especially when you’re cutting these in half. Right? Wonderful. Thanks Mary. We’ll be right back in just a minute for a wrap up. Stay tuned, here’s how you can get today’s recipes. These are…
- [Narrator] To receive your “At Home” Christmas booklet with all the holiday recipes for the month of December, send a self addressed stamped business sized envelope, along with your very best gift to, At Home 1205 Cornerstone Television, Wall, Pennsylvania, 15148-1499. Send for your booklet today and begin your holiday menu planning. Happy holidays from “At Home.”
- Well, we’re back here at the table. And Mary tell us, I mean, this is just a lovely table. Isn’t it?
- Looks beautiful. And you could do something like this if you’re entertaining because you don’t always have to put a big spread on, but a nice fresh brewed coffee and some lovely cookies like Mary’s prepared today. Tell us what they are again now.
- [Mary] Well, this is the raspberry ripples.
- [Arlene] Raspberry ripples.
- [Mary] The clothespin cookies, or the cream horns. We call them mini cream horns- Or lady locks.
- Or lady locks.
- [Arlene] We call them here.
- [Mary] And these are just the wedding cakes or finger cookies.
- fingers . We call them finger cookies, yeah.
- [Arlene] I know.
- [Mary] ‘Cause they’re in the shapes of different shapes of fingers.
- Sure. And it’s nice too.
- Because you were making a comment to me before that this is nice because of the shape, hardly any other cookies are that shape-
- They’re not technically round.
- Right, and they’re nice to put on a platter that you’re putting together maybe for the neighbor next door, maybe for that lady that lives by herself and used to do a lot of baking. And now there’s no one there to bake for. So she’s kind of out of the loop. How about giving her a nice box, do these freeze well?
- These, I know for sure do freeze well. Those, I’m not sure and these freeze well.
- Okay. And you would put them in an airtight container?
- Right.
- And you would want to put a paper between the layers. I like to do that because then when they start to thaw they don’t all kind of melt into one another.
- Right, yeah.
- So it’s really important to do that. It’s really important for you to get the booklet that has all of these recipes in. We told you how to do it. Just send us a self-addressed stamped business sized envelope and make sure that you ask for At Home Number 1205. Send a little gift in there to help us with the printing and we will send not just these recipes, but all the cookie recipes, all the gift recipes that we’re preparing next week and our Christmas dinner. Thank you so much for being here.
- It was wonderful being here.
- We have enjoyed it very much and we always enjoy it when you’re here. So be sure to join us the next time, because it just wouldn’t be the same without you here “At Home” we’ll see you then.
- [Narrator] Fresh produce provided by Jordan Banana, wholesalers of fresh fruit and vegetables in Dravosburg, Pennsylvania. Appliances provided by Dacor Distinctive Appliances. A reflection of your good taste. Groceries provided by Foodland, where the answer is always yes. Cornerstone Television wishes to thank all our faithful viewers whose consistent prayers and financial support have made this program possible.
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