Recipe For Cooking Clothespin Cookies With Ricotta Filling

Toaster Oven Cookies :: Drop Cookies

Clothespin Cookies with Ricotta Filling

Use well-prepared peg-type wooden clothespins with no metal.

Cookie Dough
1 1/2 tea. active dry yeast (1/2 pkg.)
1/4 C. warm milk
3/4 C. butter or margarine
2 C. flour
2 beaten eggs
2 Tbsp. sugar
1/2 tea. salt

Ricotta Filling
1/2 C. chopped candied red cherries
1/2 C. chopped candied green cherries
1 lb. smooth ricotta
1/4 C. sugar
1/4 C. chopped walnuts
1/2 C. chocolate chips
2 egg whites, beaten until stiff

Soften yeast in warm milk; set aside. In a lrg. bowl cut butter into flour until mixture resembles coarse crumbs. Add yeast mixture, eggs, sugar, and salt. Mix well. Form into a ball and place in a prepared bowl. Cover with plastic wrap and refrigerate overnight.

The next day prepare the ricotta filling by blending all the filling ingredients together.

Preheat oven to 300 degrees F.

Divide dough in half. Roll out each half on a floured board to make a 10-in. square. Cut into 14 strips, each 10 in. long and 3/4 in. wide. Wrap each strip in a spiral around the length of a well-prepared clothespin. Place clothespins on an unprepared cookie sheet and bake about 20 min., until light brown. Remove clothespins carefully; cool cookies on a rack. Using a pastry bag with a wide opening, pipe the Ricotta Filling into cookies.